20.05.2020
63
Recipe information
Cooking:
35 min.
Complexity:
Easy
Calorie content:
1360.61
Carbohydrates:
184.96
Fats:
55.76
Squirrels:
25.76
Water:
71

Ingredients

Title Value
1. Pumpkin 300 Column
2. Rice 200 Column
3. Bulb onions 50 Column
4. Pine nuts 50 Column
5. Tarragon 1 beam
6. Rosemary 1 beam
7. Thyme 1 beam
8. White wine 100 Column
9. Olive oil 20 Ml
10. Black pepper 5 Column
11. Sea salt 5 Column

Cooking

1. Stage

Peel and finely chop the onion.

1. Stage. Peel and finely chop the onion.

2. Stage

Heat olive oil in a pan and fry the onions until transparent.

3. Stage

Peel and finely chop the pumpkin, then add to the onion, salt and pepper.

1. Stage. Peel and finely chop the pumpkin, then add to the onion, salt and pepper.

4. Stage

Pour rice, mix everything.

1. Stage. Pour rice, mix everything.

5. Stage

Increase the heat and pour the wine, mix again, add the branches of thyme and rosemary leaves.

6. Stage

Allow the wine to evaporate, then pour in hot water so that the rice is completely covered, cover, reduce heat and cook for another 15 minutes.

1. Stage. Allow the wine to evaporate, then pour in hot water so that the rice is completely covered, cover, reduce heat and cook for another 15 minutes.

7. Stage

Preheat a dry pan and fry pine nuts. Finely chop the tarragon.

8. Stage

Remove the thyme sprigs from the finished rice, sprinkle it with pine nuts and tarragon.

1. Stage. Remove the thyme sprigs from the finished rice, sprinkle it with pine nuts and tarragon.