Zucchini Rice and Qj. Sierra

for 4

• 300 small cubes of pumpkin
• 2 shallots
• olive oil
• 300 g Ronaldo rice
• 5 cl white wine
• 1 l vegetable stock
• 4 slices of Serra cheese or other aged sheep’s cheese
• pepper
• sage

Sauté the pumpkin and chopped shallots in a little olive oil. Add the rice, fry for a few seconds, pour in the wine and, when it has evaporated, add the stock until the rice is cooked. Turn the oven on to 180º. Divide the rice among the plates, place a slice of cheese on top, bake for a few moments until it melts a little, sprinkle with sage and a little pepper and serve.