Riso e Zucca

Name: Riso e Zucca (Creamy Pumpkin or Butternut Squash-Flavored, Rice)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: ½ cup (2 ounces) freshly grated Parmigiano-Reggiano or grana cheese; ½ cup (2 ounces) freshly grated Parmigiano-Reggiano or grana cheese; 4 tablespoons unsalted butter, room temperature; 2 tablespoons finely chopped flat-leaf parsley; Freshly ground black pepper; Salt; 1½ cups Camaroli, Vialone Nano, or Arborio rice; 1½ cups Camaroli, Vialone Nano, or Arborio rice; 1½ cups Camaroli, Vialone Nano, or Arborio rice; 3½ cups chicken broth or 3 chicken bouillon cubes dissolved in 3 cups of water; 3½ cups chicken broth or 3 chicken bouillon cubes dissolved in 3 cups of water; 3 cups (1 pound) peeled, seeded, and diced pumpkin or butternut squash; 3 cups (1 pound) peeled, seeded, and diced pumpkin or butternut squash; 3½ cups chicken broth or 3 chicken bouillon cubes dissolved in 3 cups of water

Creamy Pumpkin or Butternut Squash-Flavored, Rice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

I’ve seen golden pumpkin-like squashes with thick bumpy rinds and immense oval pumpkins that must weigh 100 pounds. I’ve seen cylindrical pumpkins, pale green pumpkins, pumpkins so flattened I thought someone had sat on them, and pumpkins that have grown to be 6 feet long. No wonder there are so many recipes in northern Italy for rice flavored with pumpkin! If you don’t have a pumpkin, butternut squash is an excellent alternative.

This winter dish looks like a risotto and tastes lik

Ingredients

Europe
Italy
Starter
Winter
Gluten-free
Mediterranean

Ingredients

Method