recipe

Baked rice with four cheeses and pumpkin: the recipe for a rich and sumptuous dish

Total time: 40 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Ingredients
Arborio rice
250 grams (almost 2 cups)
Pumpkin delica
400 grams
Gorgonzola Cheese
100 grams
Provolone cheese
80 grams
Smoked scamorza cheese
80 grams
Pecorino cheese
50 grams, grated
Garlic
1 clove
Rosemary
1 sprig
Extra virgin olive oil
as much as is needed
Salt
as much as is needed
Pepper
as much as is needed

Baked rice with four cheeses and pumpkin is a delicious and very rich preparation, perfect for the autumnal season. For this recipe we have chosen the Delica pumpkin which, firm, compact and with an irresistible sweetness, wraps a delicate boiled rice cooked slightly al dente. The non-random addition of the cheeses – one of the four with a strong taste and at least another stringy and melting – will give the final preparation a pleasant flavor and a delicious golden small crust on the surface that no one will be able to resist. An ideal first course to bring to the table to amaze your guests, suitable for a Sunday lunch with the family, but also for a special and festive occasion. Quick and easy to prepare, you can also prepare baked rice with four cheeses and pumpkin in advance and bake it in the oven just before the meal. So let’s find out how to prepare baked rice with four cheeses and pumpkin by following our instructions step by step.

How to prepare the baked rice with four cheese and pumpkin

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Boil the rice in boiling and lightly salted water, then drain it slightly al dente and let it cool (1).

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In the meantime, wash the pumpkin thoroughly and cut it into slices, then place them in a pan (2) and bake them in the oven at 200 degrees C until the pulp will be soft.

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Once baked at the right point, take the pumpkin out of the oven and extract the pulp, removing the peel. Brown the garlic with a drizzle of oil and the rosemary in a pan, then add the pumpkin, mash it a little with a fork (3) and let it flavor for a few minutes.

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Season the rice with the pumpkin puree. Cut the gorgonzola cheese, provolone cheese and scamorza cheese into pieces and add them to the rice, keeping a few cubes aside (4).

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Lightly grease a baking sheet, pour in the rice and level the surface with a fork (5).

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Sprinkle the surface with the cheese kept aside, the grated pecorino cheese (6) and a little rosemary. Season with salt and pepper. Bake at 180 degrees C and cook for 15-20 minutes, the time needed to melt the cheeses.

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After the cooking time has elapsed, take the rice out of the oven and serve it hot and stringy (7).

How to store baked rice with four cheeses and pumpkin

Baked rice with four cheeses and pumpkin can be preserved in the refrigerator, sealed on the surface with a sheet of cling film, for a maximum of 1-2 days. At the time of eating, heat it in the oven or in the microwave oven to allow the cheeses to melt well.

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