Thursday, October 05, 2006

Risotto con Zucca ( Pumpkin or Squash)

Cut a big whole onion into pieces and place in a pot with water to cook.
Cut the pumpkin into small pieces and rest in a bowl of water.
Once the onions are cooked down, add the pumpkin and the water to the pot.
After the pumpkin in cooked and very tender, add the risotto to the pot. (100 grams per person)
• Have a boiling pot of vegetable broth on hand to add to the risotto when it cooks. Depending on the amount of risotto, you may need an extra 3-4 cups of liquid. Bullion cubs are fine.
• You will not need to add salt to the dish because the bullion cubs have enough. Taste to see if you prefer more.
When risotto is tender, mix in a tbsp of butter, turn off the heat, and let sit covered until you’re ready to eat.

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