Rice and Pasta dishes
Ingredients for 2 people
1 pack of classic Robiola Osella
1 small onion
250 g of pumpkin
Vegetable stock as required
A teaspoon of powdered liquorice
A stick of liquorice (optional)
Extra virgin olive oil as required
Salt to taste
Gently fry the onion. When soft, add the cubed pumpkin and cook for about ten minutes.
Now add the rice and toast it thoroughly. Pour over the white wine and when it has evaporated keep adding hot stock to continue cooking the rice.
Mix everything with the Robiola and add a dusting of liquorice.
P.S. If you like, you can add a stock of liquorice root to the stock for a stronger flavour.