Pumpkin Risotto – Risotto con la zucca
April 19, 2010 by Anna Merulla / Tags: liguiran dish , pumpkin , risotto , zucca / 9 Comments
Heat some butter in a large frypan and gently add the onion chopped, stirring continuosly, just until softened, 3 to 4 minutes.
Then, add the pumpkin sliced into little pieces and cook it. When the pumpkin is almost cooked, add the rice and stir, using a wooden spoon, to coat the rice with the butter and the pumpkin.
Then, pour in enough vegetables broth to cover the rice completely and continue to cook, stirring often, until all the vegetables broth is absorbed. Keep adding the vegetables broth and stir and cook until the rice is cooked.
Before serving, stir in the Parmigiano cheese and some butter to give the risotto a nice, creamy finish.
This is one of my favorite risottos- with pumpkin or butternut squash. I add a touch of vanilla and I'm in heaven! Lovely
xoxo Pattie
Vanilla?? Wow! sounds good…next time I will try with a touch of it and let you know…thanks Pattie!
I love pumpkin too! I make a pumpkin curry for my wife. I will definitely try it in risotto-don't know why I never thought of it.The pumpkin in your photo looks ideal, Anna. I use a generous pinch of sugar in mine if I don't think it will be sweet enough.
Ciao Joe, pumpkin curry? How do you do it?
Here's a link to the recipe, Anna.
http://youritaliangrandma.blogspot.com/2010/02/pumpkin-curry.html
Like most Guyanese cooking, it's pretty simple, but I hope you'll enjoy the story about it.
GOOD........................................
Ciao Joe! thanks a lot for the link, I will read your post and let you know…
Do you know I have never had risotto? We do not have fresh pumpkins available here right now as they tend to be seasonal, but we do have squash. This is another must-try recipe!
I think it will be good also with squash. I love risotto, it can be accompained with many vegetables. This weekend I did it with peas…I will post more risotto recipes…have a wonderful week Katy!