Risotto con la zucca

Yield: 4 Servings

Measure Ingredient
\N \N Rice (Vialone)
200 grams Milanese pumpkin; cleaned
100 grams Butter
\N \N Parmesan
½ \N Onion
1 \N Stock cube
\N \N Salt

Time required: 30 min ca.

1) Boil 1 litre water. 2) Fry the chopped onion in half the butter.

3) Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time. 4) Half-way through the cooking, add the crumbled stock cube. 5) Add cheese and butter before serving.

Notes: This recipe needs dry pumpkin (milanese pumpkin in Italian): I don't know what it's called in English, but it has a dark knobbly skin and a dark orange dry, firm flesh. Neapolitan pumpkin is too watery.

Added: 26 March 1996 Source: Mom's recipe (adapted from _La Cucina Italiana_).

Posted by Anna Mazzoldi <mazzoldi@...>

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