Lombardia Food
Typical Recipe
RISOTTO CON LA ZUCCA

EXPORT OF
ITALIAN WINES
AND FOODS
 

Squash Risotto

     Preparation

How to make the risotto con la zucca (squash risotto): 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 recipe (adapted from La Cucina Italiana magazine).