Ingredients for 4/5 people:
- 4 etti rice Carnaroli
- 200g pumpkin
- 1/2 onion of Tropea
- 1/2 purple eggplant
- 50 gr. caciotta of Siena (cheese)
- 50 gr. bacon cut into cubes
- 5/6 small tomatoes
- chili powder (to me Garofalo)
- 1 lt. vegetable stock (I used an organic stock cube)
- parsely
Method:
Chop the onion and put it with the bacon to fry in a wok with 4-5 tbs of virgin oil. When they are golden brown, add the pumpkin and eggplant both cut into cubes, the small tomatoes and a few grains of coarse salt, cook for 10 minutes with 2 tablespoons of hot water with the lid. Add the rice and stir with a wooden spoon for a few seconds until it has absorbed well the seasonings; start adding a ladle of broth, stir and wait until the rice absorbs it before adding another one, proceed this way until the rice is cooked: it will take about 18 minutes. When it's ready turn off the heat, add the cheese cut into cubes, the chili pepper and chopped parsley. Turn out on individual plates with a coppapasta.
Bon appetit!
