Risotto alla zucca recipe

Risotto alla Zucca recipe

This article was published by: Matthew

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Ingredients

1 l	vegetable broth
100 g	Parmesan cheese
400 g	pumpkin
100 g	butter
400 g	Vialone rice
1 medium	onion
200 ml	dry white wine
	salt and pepper, to taste
some	olive oil

Instructions

Bring the broth to a boil and add the pieces of pumpkin. Cook for 10 minutes then puree the pumpkin with little broth. Keep the broth for later.

Add 50 g of butter some olive oil to a wide pot and heat up. Add the finely chopped onion and let cook a little.

Now add the rice and stir with a wooden spoon till rice turns slightly glassy. Then add the wine and let rice absorb it fully but keep on stirring.

After wine has been absorbed add 1/3 of the broth and keep stirring. Always add more broth as soon as the rice has absorbed the liquid. The more you stir the better and creamier the rice turns.

Cook for 10 minutes then add the pureed pumpkin and season to taste. I added some chili flakes. Keep on stirring and adding broth till rice is cooked. (To check: break one corn of rice with your finger nail. It should be soft but still compact in the center) It takes approximately 20 more minutes.

Just before serving add the rest of the butter and some of the Parmesan. Let rest for 3 Minutes then serve with the rest of the Parmesan sprinkled on top.


Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a