Risotto di Zucca

Name: Risotto di Zucca (Pumpkin Risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, peeled and thickly sliced; 175 g (6 oz) Parmesan, freshly grated; 1 bunch fresh marjoram or oregano leaves; 150 g (5 oz) butter, at room temperature; 75 ml (2.½ fl oz) extra dry white vermouth; 5 tablespoons olive oil; 1 litre (1.¾ pints) Chicken Stock; sea salt and freshly ground black pepper; 850 g (1.½ lb) deep yellow pumpkin or squash, whole or 1 large slice, with the skin; 300 g (10 oz) risotto rice; 1 medium red onion, peeled and very finely chopped

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</

Europe
Italy
Main course
Gluten-free
Mediterranean

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