Ingredients for 2 servings 

160 g White or wholemeal Carnaroli rice Mulino Marello

Pumpkin about 500 g

Rosemary to taste

Oil and onion

Parmesan to taste

Procedure 

Steam the pumpkin and keep the cooking water.

Sautee the oil and onion, add the rice and brown for a few minutes. Slowly add the pumpkin cooking water and a few branches of rosemary, add the pumpkin halfway through cooking.

Cook the rice by adding water when necessary and in the meantime make the pumpkin a cream by mashing them with a fork.

Once cooked, you can add some grated parmesan.

Recipe by Dr. Francesca Archero, nutritional biologist