Risotto di Zucca

Name: Risotto di Zucca
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 heaped tablespoon chopped parsley; 2 tablespoons grated parmesan; 1.25 litres (44 fl oz/5 cups) hot vegetable broth; 125 ml (4 fl oz/½ cup) white wine; 250 g (9 oz) risotto rice; a good pinch of peperoncino; 1 sage sprig; 70 g (2½ oz) thick slice sweet pancetta without rind, chopped; 1 white onion, finely chopped; 2 tablespoons butter; 2 tablespoons olive oil; 800 g (1 lb 12 oz) pumpkin

Pumpkin Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

You need to have a lovely sweet-tasting pumpkin here – the flavour of your pumpkin is what will make this so special. Pumpkin simmered with white onion is also often served as a contorno.

Ingredients

800 g (1 lb 12 oz) pumpkin
2

Europe
Italy
Dinner
Mediterranean

Method

____Peel the pumpkin, remove the seeds & chop the flesh into 3 cm (1¼ inch) pieces. You should have about 6