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Risotto alla Zucca – Rice with pumpkin cream

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Ingredients for 6 servings:

  • 600 g Hokkaido pumpkin(s), cleaned and weighed
  • 1 liter vegetable broth
  • 400 g rice
  • some Parmesan
  • 30 g onion(s), chopped
  • 30 g parsley
  • 40 g butter
  • ⅛ liter white wine
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Rice with Hokkaido cream

In a hot casserole dish, fry the chopped onion in olive oil, then add the rice and cook over moderate heat until slightly translucent. Add salt and wine, mix well, bring to a boil, and simmer covered for about 10 minutes. Add the stock, stir frequently, and continue to simmer. Now add the finely diced pumpkin, season, and simmer for another 8-10 minutes, until the rice and pumpkin are tender. Remove from the heat and toss with butter and a little Parmesan cheese. Season with pepper and chopped parsley. Sprinkle with more Parmesan cheese before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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