Risotto di zucca - Pesto & Sauses
Pesto & Sauses
You will encounter risotto dishes all over Italy and naturally, also in Liguria. A tasty variety is prepared with pumpkin. A hearty, simple autumn dish.
Ingredients for 4 people:
400g pumpkin (pulp)
1 medium onion
fresh grated parmesan cheese
1.5 litres vegetable stock (from 1 celery, 1 carrot, 1 potato, 1 medium onion and 2 cloves of garlic)
Preheat the oven to 180°C. Dice the pumpkin and allow to soften in the oven for 15 minutes, so that it looses is fluid.
Sauté an onion in 50g butter (don’t allow to brown), then add the pumpkin dices and fry for one minute.
Add the rice and 2 scoops of stock, simmer. Once the liquid has evaporated, add another one or two scoops, simmer. Repeat this process, until the rice cannot soak up any more stock. Stir well
Mix the parmesan cheese and the remaining butter into the risotto and stand for three to four minutes.
Serve the risotto garnished with parsley and some parmesan cheese.