Friday, March 29, 2013

Risotto alla Zucca - Pumpkin Risotto

Ingredients (6 people)

1 Lbs Pumpkin Pulp
1 Lbs Rice
8 Cups Vegetable Broth
3 Garlic Cloves, Minced
6 Tbsp Grated Parmesan Cheese
1 Medium Branch Fresh Rosemary
1/4 Cup Butter
Salt, Pepper, Nutmeg Powder

Brown the garlic in the butter, add the pumpkin (if you use fresh pumkin, make sure to cut the pupl in small pieces), cook for five minutes.
Add rice, stir it for one minutet. Pour in the hot vegetable broth and cook for 15 minutes (or until broth is, absorbed by the rice) stirring occasionally. Add salt, pepper and nutmeg to taste.
When rice is ready, remove from stove and mix in the parmesan cheese. Serve.
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