Boil long grain rice together with the water, swell on the turned off stove top with the lid closed for half an hour or longer, depending on the variety.
Cut the pumpkin flesh into small cubes. Peperoncino cut lengthwise, remove seeds and cut into strips. Remove the skin from the onion and chop finely. Sauté onions and peperoncini in olive oil, add pumpkin and kitchen herbs and sauté. Pour white wine and half of the vegetable broth, simmer gently at low temperature for 10 to 12 minutes.
Fold in cooked long grain rice, mascarpone or cream. The mixture should be creamy, if necessary add more vegetable broth. Season with pepper. Just before serving, fold in the cheese and parsley. Round off with a dash of olive oil.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!