Baked rice with pumpkin and smoked provola is a very simple but tasty autumn dish, made much more flavorful by the addition of smoked provola and ham, two ingredients that give a more decisive taste to the sweetness of the pumpkin!
This recipe is born from leftover pumpkin risotto. It happened that the day before at lunch, due to work problems, neither my husband nor my son showed up, and so there was quite a bit of this risotto left over.
Those who know me know that I recycle every leftover dish and never throw anything away, and so here is this delicious, rich, and tasty recipe!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Baked Rice with Pumpkin and Smoked Provola
- 14 oz Yellow Pumpkin
- 1 cup Carnaroli Rice
- Half onion (chopped)
- to taste olive oil
- to taste Salt
- to taste vegetable broth (water)
- 5 slices provola
- 2 slices cooked ham
- 1/2 cup grated Parmesan
- to taste butter (in small pieces)
Tools
- 1 Pot
- Stove
- 1 Baking Dish
- Oven
Preparation for Baked Rice with Pumpkin and Smoked Provola
To prepare the baked rice, start by cooking the pumpkin.
Clean the pumpkin, remove the skin, and cut it into small pieces.
Take a pan, add some oil and the chopped onion, pour in the pumpkin pieces, and start browning everything well for about 3-4 minutes.Add the rice, brown together with the pumpkin for a couple of minutes, then while stirring, add vegetable broth (carrot, celery, onion) or just water.
Salt and as the water is absorbed, keep adding a ladle of liquid and cook for the rice’s cooking time, about 18 minutes.
When the risotto is ready, mix in some grated Parmesan, you can also serve the dish like this.
For the preparation of the baked risotto:
Take a baking dish with a diameter of 8.6 inches, drizzle with a little oil and sprinkle with breadcrumbs.
Pour half of the rice with pumpkin, sprinkle with grated Parmesan, place the smoked provola and ham slices, leave a few pieces aside, and then cover with the other rice.Add some more ham pieces, a few small pieces of butter, then drizzle everything with olive oil, complete with a nice sprinkle of grated Parmesan and dry breadcrumbs to create a nice golden crust.
Bake the rice with pumpkin and smoked provola in a preheated oven at 356°F fan for about 20 minutes, the time it takes to melt the cheeses and form a slightly golden crust.
At the end of cooking, let the risotto rest a bit, when it has set a little, plate it and serve with the addition of some fresh basil leaves, which besides the aroma, adds a touch of color to the dish.
Anna advises…
Read the other risotto recipes with pumpkin here.
For other pumpkin recipes, click here
Read the other risotto recipes with pumpkin here.
For other pumpkin recipes, click here
FAQ (Questions and Answers)
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