Crispy Rice and Leek Timbale with Roasted Pumpkin Cream, Lemon Asparagus, and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray and 4 ring molds or individual oven-safe molds with a little of the olive oil.

2. 2

   Place the pumpkin, onion, and garlic cloves on the tray. Add 1 tablespoon olive oil, half of the salt, and some black pepper. Toss well and roast for 25 minutes at 220 °C / 425 °F, until the pumpkin is tender and lightly browned.

3. 3

   While the pumpkin roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped leek and cook for 5 minutes, stirring, until softened but not deeply browned. Let cool slightly.

4. 4

   In a large bowl, combine the cooked rice, sautéed leek, beaten eggs, rice flour, 30 g (about 1/3 cup) of the grated Parmesan, the remaining salt, and some black pepper. Mix until you have a compact mixture.

5. 5

   Divide the rice mixture among the ring molds, pressing firmly to shape sturdy timbales. Brush the tops with a little olive oil and sprinkle with the remaining 20 g Parmesan. Bake for 18 minutes at 220 °C / 425 °F, or until golden and crisp around the edges.

6. 6

   Remove the pumpkin tray from the oven. Squeeze the roasted garlic out of its skin and place it in a blender with the roasted pumpkin, roasted onion, and heavy cream. Blend until smooth. If needed, warm it for 2 minutes in a saucepan over low heat and adjust with salt and black pepper.

7. 7

   Heat the remaining tablespoon of olive oil in a wide skillet over medium-high heat. Add the asparagus and sauté for 3 to 4 minutes until tender but still vibrant. Add the lemon zest and lemon juice, then toss for 30 seconds.

8. 8

   To serve, spoon a layer of pumpkin cream onto each plate. Unmold one crispy rice timbale on top, arrange the asparagus on the side, and finish with chopped toasted walnut and parsley.

9. 9

   Serve immediately to keep the contrast between the silky cream, the crispy timbale, and the lemon asparagus.