Lombardy Recipes
RISOTTO CON LA ZUCCA

Photo © VinoGlocal

Risotto con la zucca

Squash Risotto

How to make the Risotto con la zucca:

boil 1 liter of water. Fry the chopped onion in half the butter. Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time.

Half-way through the cooking, add the crumbled stock cube. Add cheese and butter before serving the risotto con la zucca.

Notes: This recipe needs dry pumpkin (Milanese pumpkin in Italian): it has a dark knobby skin and a dark orange dry, firm flesh. do not use Neapolitan pumpkin because it is too watery.

Source: Nonna's (Grandma) recipe adapted from La Cucina Italiana magazine.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM