Risotto di zucca - Pesto & Sauses
Preparation Type:
Pesto & Sauses
Effort:
Medium
Preparation Time:
Medium
Description:
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.
Main ingredients:
Ingredients for 4 people:
450g rice
400g pumpkin (pulp)
100g butter
olive oil
1 medium onion
fresh grated parmesan cheese
salt
parsley
1.5 litres vegetable stock (from 1 celery, 1 carrot, 1 potato, 1 medium onion and 2 cloves of garlic)
Preparation:
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
each time.
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.
