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Cut pumpkin flesh and onion into small cubes, stew all
into butter. Add rice, roast some
minutes and douse with wine. Add soup from time to time, rice alway has
been covered. Simmer rice until tender, stiring constantly. Season to
taste with salt, pepper, caraway and nutmeg. Stir in Parmesan and refine
with cream.
Garnish with chopped chives and grated parmesan. |
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