FRIJE

Instructions

• 1.   Rinse and peel the pumpkin.
  Cut the flesh into cubes and cook for 10 minutes in a steamer or microwave, then blend into a smooth puree (or thaw 400g of frozen pumpkin puree).
• 2.   Coarsely chop the hazelnuts and toast them for a few seconds in a dry pan. Set aside.
• 3.   Prepare a broth by dissolving the cube in 3/4 liter of boiling water.
• 4.   In a sauté pan, sauté the finely minced onion in hot oil without browning.
  Add the rice and stir until the grains become translucent.
• 5.   Add the pumpkin puree, season with pepper and mix well using a wooden spoon. Add a little broth, mix and simmer over low heat until the liquid is absorbed.
• 6.   Add a little more broth, continue to mix until the rice is cooked (about 20 minutes, it should have a tender but not sticky consistency). Depending on the variety of rice used, the broth may not be completely used.
• 7.   Remove from heat, add the Parmesan cheese and crushed hazelnuts, mix, cover and let rest for 5 minutes before serving.

Nutritional information *