Christmas is approaching, and with it, the frantic search for this or that recipe to experiment with to bring tasty ideas to the table without too much effort in the kitchen. Today, therefore, I propose a vegetarian main course rich in aromas and flavors, the pumpkin and smoked scamorza rice timbale! Besides its genuineness and goodness, this dish is indeed simple to make and perfect for these Christmas holidays, but also for a quiet Sunday family lunch! Its ace up its sleeve is the possibility of being able to prepare it in advance and then warming it up in the microwave a few minutes before serving, or preparing the pumpkin risotto base, putting it aside, and assembling it when needed! It’s a joker dish that will meet everyone’s taste, especially thanks to a melting cheese heart and a crispy crust on top that will literally make you lose your mind!
If you are looking for some other main course, perhaps also scenic to impress your guests, try these recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 11.3 oz Roma rice
- 17.6 oz delica pumpkin (300 g net)
- 1/2 golden onion
- 5.3 oz smoked scamorza cheese
- 2.8 oz grated Parmesan cheese
- 4.2 cups vegetable broth
- 3 tbsp breadcrumbs (+ as needed to sprinkle the base of the baking dish)
- 0.5 oz butter (+ as needed to butter the baking dish)
- 0.7 floz extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Cutting board
- 2 Pots
- 1 Melon baller
- 1 Ladle
- 1 Baking dish
- 1 Parchment paper
Steps
First, prepare the vegetable broth: in a pot, bring to a boil one liter of water slightly salted with 2 golden onions and 2 carrots halved, 2 bay leaves, a few beet leaves (but a bunch of celery will also work) and a teaspoon of fennel seeds for a more spiced flavor.
Meanwhile, clean the pumpkin, removing the seeds and inner filaments using a melon baller.
Cut it into slices 1 inch thick and remove the skin.
Now cut all the slices into cubes and set aside.
Peel the half onion and finely chop it with a knife.
In a second large pot with high sides, brown the onion for 2′-3′ over high heat with a generous drizzle of oil.
Add the diced pumpkin and let it flavor for another 2′, stirring continuously with a wooden ladle.
Add the rice and toast for 3′ with a pinch of salt, continuing to stir to prevent it from sticking.
Extend with a ladle of hot vegetable broth, stirring often. Add one ladle of broth at a time as soon as the previous one has been completely absorbed, and cook the rice for about 18′ or according to the timing indicated on your package.
Once the rice is cooked*, add the butter in pieces and half of the grated Parmesan, then mix well.
Now you can compose your timbale. In a 7×10-inch baking dish, lightly buttered and sprinkled with breadcrumbs, create a first layer with half of your rice and level it.
Add the smoked scamorza cheese previously cut into pieces.
Close the timbale with the rest of the rice and sprinkle the surface with the other half of the grated Parmesan.
Cover it all with 2-3 tablespoons of breadcrumbs and bake the timbale at 350°F for 10′ covered with parchment paper, then uncover and continue cooking for another 15′, turning on the grill for the last 5′ at 400°F.
Once a nice crust has formed, remove from the oven and let it cool for a few minutes before proceeding to divide it into portions
And voilà… the pumpkin and smoked scamorza rice timbale is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The pumpkin and smoked scamorza rice timbale can be prepared well in advance and stored in the fridge inside suitable containers for refrigeration for up to 3-4 days, or you can freeze it for up to 3 months. Reheat it in the microwave for about 2′-3′ at 700 W, and it will be stringy as if freshly made!
Advice, notes, variations, and tips
🟣 * I recommend not letting the risotto dry out too much but turning off the heat while it is still slightly moist to prevent the subsequent baking from making it too dry. It should still remain creamy.
🟣 For an even more delicious and rich version, you can add a few slices of cooked ham or, keeping the dish vegetarian style, you can enrich the filling with 5.3 oz. of sautéed champignon mushrooms, which will add an extra touch of flavor.
