Risotto alla zucca

As mentioned in my spiced pumpkin cake post, we have a lot of pumpkin to eat. Luckily I love it, so for me this is no bad thing. It is comfortingly autumnal and perfect on a rainy day (yes, we've had rain here, the first time since I arrived in Italy). Whilst I set to work on said cake, Guiseppina began concocting this recipe. The freshly pureed pumpkin gives the dish a fantastic creaminess, without the need for lots of butter or heaps of parmesan.

 

 

 

 

Serves 3

 

1 large wedge of pumpkin (about 500g)

1 shallot

3 tbsp. extra virgin olive oil

180g risotto rice

1/2 tsp. crumbled veg stock cube

1 small knob of butter

Water, simmering on the hob.

Parmesan, to serve

 

• As shown in the pictures, remove the skin and fleshy middle from the pumpkin, then chop into small pieces (about an inch in size)
• Fry off the oil and shallot on a medium heat and, after a couple of minutes, add the pumpkin.
• Cook on a low heat for a further 20 minutes or so, until the pumpkin is soft and cooked through.
• Spoon the pumpkin out into a separate bowl and, without washing the pan, add the rice.
• Cook the rice in the pumpkin leftovers for a couple of minutes, then add the stock and gradually add water.
• Stir regularly and add water each time it goes dry (it should take about 30 minutes in total)
• Meanwhile, set aside half the pumpkin and blitz the other half into a puree.
• Once the rice is cooked, add the butter and both types of pumpkin and turn the heat off. Leave, covered, for a couple of minutes, then serve with plenty of parmesan.