Rice Pilaf With Pumpkin And Beetroot

Preparation:

Preparation: Toast the rice with butter, oil and onion; add a little chives and sprinkle with broth until the rice is covered, cover and bake for 15 minutes. In the meantime, cut the pumpkin and beetroot into cubes, sauté them in a pan and cook by basting them with broth. Add the diced fontina cheese and when it has melted, serve as a condiment to the rice.