Baked rice with pumpkin and speck is a tasty autumn first course, very easy to prepare.
Rice cooked with pumpkin like a risotto, with melty mozzarella and savory speck, then baked for a perfect dish for any occasion, or just to make an ordinary lunch or dinner special, a delicious treat for the palate.
Read how to make baked rice with pumpkin and speck with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz rice
- 12.3 oz pumpkin (already cleaned)
- 7 oz mozzarella
- 7 oz speck
- Half onion
- 1 quart vegetable broth (hot)
- Parmesan (grated)
- extra virgin olive oil
Preparation of Baked Rice with Pumpkin and Speck
Cut the pumpkin into cubes.
Chop the onion.
In a large pan, sauté the onion with a drizzle of extra virgin olive oil, then add the pumpkin cubes and cook for five minutes.Pour two ladles of vegetable broth and bring to a boil.
Add the rice and then more broth as needed until the rice is cooked.
Meanwhile, dice the mozzarella and chop the speck.
Add half of the mozzarella, the speck, a sprinkle of grated cheese to the rice and mix thoroughly.Pour everything into a large baking dish and top with the remaining mozzarella and another sprinkle of grated cheese on the surface.
Bake in a preheated static oven at 356°F for twenty minutes, then remove and serve your baked rice with pumpkin.
Notes
Visit the collection Pumpkin Risotto 4 + 1 versions for lots of tasty ideas to make your pumpkin risotto special: you can find it by clicking HERE.
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