serves 6 people
400 g cubed pumpkin
1 large onion, chopped
chopped fresh herbs (rosemary and sage are good)
salt, pepper and nutmeg
80 g butter
120 g grated Gruyère
180 g crème fraîche
250 g long grain rice
50 g chopped black olives
Cook the onion in half the butter in a saucepan for 2 minutes over medium heat until lightly golden.
Add the rice and cook for 1 minute over medium heat, stirring all the while.
Add 500 ml water, salt and pepper, combine well and bring to a boil; cover, cook for about 15 minutes over low heat until the rice is cooked and the water absorbed.
Melt the rest of the butter in a saucepan large enough to hold the cubed pumpkin in one layer.
Add the pumpkin and herbs, sauté for 1 minute over high heat then add 4 tbsp.water.
Season with salt, pepper, herbs and nutmeg; cover and cook over a low heat for 10 minutes until the pumpkin is cooked but still firm.
Add the pumpkin and its cooking liquid to the cooked rice.
Add the olives and mix gently.
Pour into a gratin dish with 5 cm high sides.
Beat the cream and cheese together in a bowl. Cover the rice and pumpkin with this mixture. Place into a hot oven 200° C for 15 minutes until browned.
