1 lb Rice
200 g Milanese pumpkin; cleaned
100 g Butter
1 Stock cube
(No wine used for cooking vegetable risottos)
How to make the Risotto con la zucca:
boil 1 liter of water. Fry the chopped onion in half the butter. Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time.
Half-way through the cooking, add the crumbled stock cube. Add cheese and butter before serving the risotto con la zucca.
Notes: This recipe needs dry pumpkin (Milanese pumpkin in Italian): it has a dark knobby skin and a dark orange dry, firm flesh. do not use Neapolitan pumpkin because it is too watery.
Source: Nonna’s (Grandma) recipe adapted from La Cucina Italiana magazine.