Risotto Con La Zucca

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Title: RISOTTO CON LA ZUCCA
Categories: Pasta/rice, Italian
Yield: 4 Servings

Rice (Vialone)
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 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@iol.ie>

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