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Black Rice & Pumpkin Purée Timbale

By 13 Marzo 2020 No Comments



– 300 g black rice
– 800 g pumpkin peeled, deseeded and chopped
– 300 g potatoes peeled and chopped
– 40 g butter
– 90 g Grana Padano, grated
– 1 onion chopped
– 1 packet of saffron
– EVO to taste
– salt to taste
– vegetable broth as needed


Fill a pot with abundant salted water and boil the rice for ab. 40 minutes. Once cooked, drain well and then combine the rice to the butter and Grana Padano. Right after, pour the rice into 4 ramekins. Meanwhile, in a pan, heat some EVO and gently sauté the onion for a few minutes. Once the onion has browned, add in the pumpkin and potatoes and let them cook for a few minutes.  At this point, start pouring some hot vegetable broth. As soon as the ingredients are cooked, transfer them into a food processor and blend along with the saffron until obtaining a smooth purée. Finally, invert the ramekins onto serving plates so the rice will keep the shape and cover it with the pumpkin purée. Drizzle with some fresh EVO and serve.