Cooking Instructions
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Step 1
Sauté
Shallot (1)
in a saucepan with
Olive Oil (15 mL)
on very low heat to avoid burning.
Step 2
Add
Arborio Rice (80 g)
and toast it for a couple of minutes, until the edges turn translucent.
Step 3
Add
Pumpkins (115 g)
,
Sage Leaves (2)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
, and just enough
Water (to taste)
to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed.
Step 4
Divide between two plates and serve it up. You can top each plate with a poached
Organic Eggs (2)
if desired.
