Venus black rice with pumpkin
Riso Venere Nero alla zucca
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For 4 people
250 g of Venus black rice
150 g pumpkin already cleaned and cut
vegetable broth to taste.
extra virgin olive oil
1 onion
1 cup white wine
rosemary
salt
Brown the pumpkin cut into small cubes in a little oil.
Adjust the salt and cook.
Then a few minutes in a preheated oven at 190° c.
Fry the sliced onion in the oil and rosemary; add the rice, toast, then pour in the wine, let it evaporate and cook the rice by adding little by little the vegetable stock.
After 15 minutes, add the pumpkin and cook.
The dish is ready when the rice is cooked and the pumpkin almost squished it.
(Ricetta dell'Azienda Agricola "Guerrini" di Salussola - BI
e veganizzata da Vegan3000)
