Risotto con la zucca
Yield: 4 Servings R
Ingredients:
- 200 g Milanese pumpkin; cleaned
- 100 g Butter Parmesan
- 1/2 Onion
- 1 Stock cube 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
Instructions:
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
