I need to move more… so I took inspiration
unfortunately the outdoor pool is still closed…
anyway I made my swimming session indoor. Certo nuotare fuori è molto più bello, con il sole… ma ancora non fa abbastanza caldo. Il problema è che although I swim and swim… then I go to my mum at lunch and… she makes pasta al forno! mmmmhh….
e così tutti i miei sforzi sono vanificati.
Quindi ieri e oggi riso integrale con la zucca. Whole rice with pumpkin.
Evo oil (and a bit of butter if you like it)
Parmigiano Reggiano cheese
A spoon of plum jam, if you like it
There are 2 ways of doing it. The right one and the quick one. Let’s see the right one.
Put the pumpkin in boiling water and cook it for 5 minutes or so. It must become soft, so that you can squash it with a fork. Take it out and re-use the boiling water: add some bouillon cube (or powder) to make it salted.
Mince the onion, and put it in the pan with oil (and butter), until it’s slightly browned.
Put the rice in the pan and toast it just for a minute, then add some boiling salted water with a ladle. You have to cook it for 10 minutes (or the cooking time for your rice) like this, adding the water gradually.
When you are in the middle of the rice cooking time, you can add the pumpkin and squash it with a fork or a wooden spoon. Mix all together and continue to cook like that.
Then add the plum, if you like it and continue to cook.
In the end you add the Parmigiano-Reggiano and it’s done.
The final dish is like this
And this is the quick one
In this case I cook the pumpkin as before.
Then I put the rice in the salted water and simply let it cook in the water for approx. 9 minutes.
In the pan I brown the onion and put the boiled pumpkin, and I squash it. I add the plum jam.
When the rice is done, I put it in the pan with the pumpkin, mix all together and finish the cooking.
Finally I add the Parmigiano-Reggiano.
Not so different, but a little quicker to do.