Roasted Pumpkin on Beetroot Rice Skillet with Parmesan Sauce

Ingredients

• 500 g Hokkaido pumpkin flesh
• 3 tbsp Rapeseed oil
• iodized salt (with fluoride)
• Pepper
• 0.25 tsp dried rosemary
• 250 g reis‑fit long grain rice
• 3 beetroot bulbs
• 1 Red Onion
• 1 Garlic clove
• 1 tbsp Lemon Juice
• 1 tbsp spelt whole‑grain flour
• 200 ml milk (1.5% fat)
• 100 g cooking cream (15% fat)
• 40 g parmesan cheese (30% fat in curd)
• a handful fresh basil (5 g)

Instructions

1. 1.

   Slice the pumpkin flesh into rounds. Place on a baking sheet, drizzle with 1 tbsp oil, season with salt, pepper and rosemary, and mix well. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 10–15 minutes.

2. 2.

   Meanwhile cook the reis‑fit long grain rice in 500 ml boiling salted water, stir once, then simmer covered on low heat for 8–10 minutes. Remove from heat, fluff the rice and let it rest for a few minutes to absorb moisture.

3. 3.

   Peel and dice the beetroot into small cubes. Peel and chop the onion and garlic. Heat 1 tbsp oil in a pan, sauté half the onion and the garlic over medium heat for 3 minutes. Add the beetroot and cook while stirring occasionally for 10 minutes. Then add the rice, season with salt, pepper and lemon juice.

4. 4.

   While the beetroot cooks, heat the remaining oil in a small saucepan, add the other half of the diced onion and sauté for 3 minutes. Sprinkle flour over it, stir to combine, then pour in milk while whisking until thickened. Grate the parmesan beside you. Stir cream into the sauce and mix in the grated parmesan. Season with salt and pepper.

5. 5.

   Wash and dry the basil leaves. Plate the pumpkin atop the beetroot rice on four dishes, drizzle with the Parmesan sauce, and sprinkle with fresh basil.