Pumpkin riso

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This Spanish baked riso effortlessly combines sweet, tender pumpkin, richly flavored rice, and crunchy pumpkin seeds for a dish that your guests are sure to love.

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Ingredients (4 people)

Pumpkin Seeds

  • 2 tablespoons dried pumpkin seeds
  • 2 tablespoons grated Parmesan

Instructions

Step 1: Pumpkin

Preheat the oven to 180° C. Wash and peel the pumpkin and dice into 1 cm cubes. Cut the slice of bacon in the same way. Make an incision in the garlic cloves. Place the pumpkin, bacon, and garlic into an oven-safe dish with 4 tablespoons of olive oil. Season with salt, mix well, and bake for 25 minutes.

Step 2: Rice

Remove the dish from the oven and add the rice. Stir well to coat with fat, and bake 2 minutes, until the rice is pearly and translucent. Pour one and a half volumes of cold water into the pot and bake for 20 minutes, checking the cooking of the rice regularly. (If it dries out too quickly, add a bit of water.)

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