INGREDIENTS (4 servings)
500g rice / 1 pumpkin / 150 g gorgonzola cheese / 1 onion / half glass of white wine / vegetable broth / milk / 100 g parmesan cheese / extravirgin olive oil / salt and pepper
Empty the pumpkin and dice it. In a pan brown the dice onion with some oil, add the pumpkin and let them cook. Add the rice, let it toes, simmer with white wine, let it evaporate and season with salt; cover in broth. When halfway cooked, smash with a fork some of the pumpkin cubes inside the pan. Continue cooking with broth. When ready, turn the heat off, add the milk, the gorgonzola cheese and parmesan. Stir and serve.