Carnaroli Rice with Pumpkin, Spinach, Hazelnuts, and Crispy Guanciale

Cut the pumpkin into cubes, removing its skin and seeds. Place it in a baking tray, season with salt, and bake in a preheated oven at 180° for 20 minutes, adding salt. Cut the hazelnuts in half and the guanciale into small pieces, then bake for 10 minutes.

Meanwhile, clean the onion, pour in the extra virgin olive oil and the chopped onion, sauté for 3 minutes, and add the rice to start toasting it for a few minutes. When needed, add the vegetable broth.

Next, add the wine and let it evaporate while keeping the flame high, add two ladles of vegetable broth, the spinach, and season with salt.

In a container, add the baked pumpkin and cream, and blend everything with an immersion blender to form a cream.

Finally, once the rice is cooked and has absorbed the broth, pour in the cream, the hazelnuts, and the guanciale.

Turn off the heat and stir in two knobs of butter.