This time I prepared the baked pumpkin rice like this, baked pumpkin cream and cheese rice, with gorgonzola, smoked provola, and walnuts for a bit of crunch, with a gooey heart that is a great pleasure, despite using little cheese. Ah guys, every time I make baked pumpkin rice it is a discovery of goodness, and every time I try to invent something new, this time it came out like this, super with the pumpkin cream, a delicious cream made with pumpkin quickly cooked in a pan, without water and blended with a bit of rice cooking water. For this recipe, I used pumpkin from my mom’s garden, really delicious, it’s the first time she’s gotten such good pumpkins, maybe because she finally decided to change the variety, I’m not sure what kind of pumpkin it is, but it’s very similar in taste to my favorites, hokkaido and delica. So let’s see how to prepare this delicious baked pumpkin rice recipe with gorgonzola and smoked provola. Here are all my pumpkin recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Baked Pumpkin Cream Rice
- 10.5 oz pumpkin
- 5 oz Carnaroli rice
- 1 clove garlic
- to taste herbs (thyme, sage, and rosemary)
- to taste black pepper
- to taste chili pepper
- to taste olive oil
- 1.8 oz gorgonzola
- 4 slices smoked provola
- to taste chopped parsley
- 4 walnuts
Tools to Prepare Baked Pumpkin Cream Rice
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Baking dish
- 1 Immersion blender
- 1 Ladle
- 1 Nutcracker
- 1 Lid
Steps to Prepare Baked Pumpkin Cream Rice
Let’s start preparing the pumpkin. On a cutting board, we cut it into pieces, peel it, and then dice it into smaller cubes.
In a pan, we add a drizzle of olive oil, with a clove of garlic cut in half, add the herbs and the pumpkin, season with salt, cover, and cook on low heat with a lid. If you like, add black pepper and crushed chili pepper, or just one of the two. Cook the pumpkin, it will take about 10 minutes.
Meanwhile, cook the rice in boiling salted water.
When the pumpkin is ready, set aside a few cubes, then add a couple of ladles of rice cooking water to the rest, and blend with an immersion blender to obtain a thick cream.
Drain the rice al dente, season with the pumpkin cream, add gorgonzola pieces, leaving a few pieces for decoration. Also, add finely chopped parsley and mix.
In an oiled baking dish, place half of the rice, stuff with the smoked provola slices, and finish with the remaining rice. Garnish with the set-aside pumpkin cubes, diced gorgonzola, and chopped walnuts for crunch and taste. Also, add finely chopped parsley.
Put in the oven and bake for about 15-20 minutes at 390°F. Take it out of the oven, let it cool for 2 minutes, and then enjoy our delicious baked pumpkin and cheese rice.
