RISOTTO
ALLA ZUCCA

PUMPKIN RISOTTO

SERVES 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 40 MINUTES

1 kg (2 lb 4 oz) pumpkin (winter squash),

2 onions,

2 tablespoons olive oil,

400 g (14 oz) rice (preferably Vialone Nano or Carnaroli),

1.5 litres (52 fl oz/6 cups) chicken stock,

1 pinch of nutmeg,

1 pinch of ground cinnamon,

30 g (1 oz) butter,

60 g (2¹/₄ oz) parmesan cheese, grated

Cut the pumpkin into slices and steam them or cook in a little water. When the pumpkin is al dente, after about 10 minutes, remove the skin if it is not an organic pumpkin and dice the flesh. Make the risotto according to the basic recipe. After adding a ladleful of broth, add the nutmeg, cinnamon and half the pumpkin. After 10 minutes of cooking, add the rest of the pumpkin (for a firmer texture). Off the heat, add some pepper, the butter and parmesan and stir vigorously. Let the risotto stand for 2 minutes, covered, before serving.