300 g carnaroli rice
150 g pumpkin, diced
1/2 white onion
extra virgin olive oil
sage, salt and pepper
vegetable stock
parmigiano reggiano parmesan cheese (best if matured for at least 24 months)
4-5 Prato cantuccini biscuits with almonds

Start by gently browning the onion in a saucepan with two spoonfuls of extra virgin olive oil. Then add the diced pumpkin and a few sage leaves. When it begins to brown, try to reduce it to a puree using a fork and then add the rice and let it brown well. Continue by adjusting the salt and pepper and gradually add the hot vegetable stock. Once cooked, cream with a generous sprinkling of grated parmesan cheese (you can also add some butter if you wish, although I prefer to add a nice drop of extra virgin olive oil). Then add the crumbled prato biscuits and put a few aside for decorating the individual portions.