Preparation time: 10 minutes
Total cooking time: 27 minutes
Serves 2
Ingredients for 2 people:
3 measures of Arborio or Carnaroli rice (transparent cup)
40 g butter
Olive oil
200 g butternut squash, cut into pieces
Salt, white pepper
2 tablespoons dry white Martini
1 clove garlic, chopped
3 measures vegetable stock (blue cup)
½ tablespoon grated orange peel
Sweet and hot paprika
60 g gorgonzola cheese, diced
A few fresh basil leaves
Preparation:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Place the butter and a dash of olive oil in the rice cooker with the pumpkin. Season with salt and pepper and add the Martini. Close the lid and press Cook.
After 7 minutes, open the lid, and add the rice, garlic, stock, orange zest and sweet and hot paprika. Replace the lid and press Cook.
Once cooked, add the gorgonzola cheese and basil. Mix until the cheese melts and serve immediately.
