Risotto di Zucca

Pumpkin Risotto

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 850 g (1.½ lb) deep yellow pumpkin or squash, whole or 1 large slice, with the skin
  • sea salt and freshly ground black pepper</

Method

Preheat the oven to 220°C/425°F/Gas 7.

Remove the seeds and fibre from the centre of the pumpkin, and cut the flesh and skin into large chunks. Place, skin side down, on a baking tray brushed with a little olive oil, season with salt and pepper and scatter over the herbs and th