Black Venereis with pumpkin

Ingredients for 2 servings:

• 300 g butternut squash
• 150 g rice (Venereis), black
• 1 shallot(s)
• 1 clove(s) garlic
• 300 ml vegetable stock
• olive oil
• rosemary
• Salt
• Pepper, white or colored
• Goat cheese, semi-hard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

autumnal color explosion on the plate

Cook the rice in plenty of salted water for 30-45 minutes according to the package instructions. Dice the shallot. Chop the garlic clove. Peel the pumpkin and cut into bite-sized cubes. Sauté the shallot in a little olive oil in a saucepan until translucent. Fry the chopped garlic and pumpkin cubes, season with salt and pepper. Deglaze with some of the vegetable stock. Add the rosemary needles and simmer covered for about 20 minutes, until the pumpkin is tender, adding more vegetable stock frequently. When the pumpkin is tender, scoop out a third of the pumpkin cubes and set aside. Puree the rest into a smooth cream and keep warm. When the rice is ready, strain and sauté briefly in a little olive oil. To serve, place half of the pumpkin cream in a plate. Use a serving ring to place the rice in the center and place half of the pumpkin pieces on top. Carefully peel off the serving ring. Crumble semi-hard goat cheese and sprinkle it over the plate.