An easy Italian dish packed with the flavours of autumn from Rachel Roddy.
Ingredients
- 250 g carnaroli or arborio rice
- 1 small onion peeled and finely chopped
- 3 tbsp olive oil
- 50 g butter
- 300 g pumpkin or butternut flesh cut into small cubes
- 120 g cooked chestnuts roughly chopped
- 12 sage leaves
- salt and pepper
Servings:
Instructions
- Cook the rice in plenty of well salted boiling water, then drain. Set aside and keep warm.
- In a large frying pan over a medium/low flame, gently fry the onion in the olive oil and half the butter until starting to soften. Add the pumpkin and a pinch of salt, stir so every cube glistens, then add 100ml water.
- Cover with a lid and cook for 15 minutes, or until the pumpkin is soft and there is just a little liquid.Add the chestnuts to the pan, stir and cook for a few minutes, then add the rice and stir again. Taste and salt and pepper to taste.
- In another pan, melt the butter and fry the sage leaves for 30 seconds, then pour both over the rice, and serve immediately.
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