Risotto con la zucca gialla

Name: Risotto con la zucca gialla (Pumpkin risotto)
Cuisine: Italian
Ingredients: 50 g (½ cup) freshly grated Parmesan cheese plus extra for serving; 70 g (2½ oz) butter; 2 garlic cloves, peeled and finely chopped; 1 large white onion, peeled and finely chopped; 500 g (1 lb 2 oz) risotto rice; 1.5 litres (6 cups) meat stock; a small handful of chopped parsley; 250 ml (1 cup) white wine; 1 small stalk of celery, trimmed and finely chopped; 1 small carrot, peeled and finely chopped; 600 g (1 lb 5 oz) skinned and cleaned pumpkin, cut into small squares; 70 g (2½ oz) unsmoked pancetta, diced

Pumpkin risotto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Using meat or chicken stock as your cooking liquid here gives depth to this simple risotto dish.

Ingredients

70 g (2½ oz) butter
1 large white onion, peeled and finely chopped

Europe
Italy
Tuscany
Main course
October

Method

Warm your stock on the stovetop.

Heat 40 g (1½ oz) of the butter in a large, heavy-bottomed saucepan suitable for making risotto. Stir in the onion, garlic, carrot, celery and pancetta. Sauté