Review/Rate this Recipe Save to MyRecipes Rating:

Title: Risotto Con La Zucca (W/ Squash)
Yield: 4 Servings

Ingredients

      1    onion; peeled and minced
      1 ts olive oil
    500 g  squash; peeled and cubed
    400 g  rice  (arborio or carnaroli)
      1    glass       &       1 l  vegetable broth; very hot
      1    pepper
      1    grated parmigiano

Instructions

In a nonstick pan, slowly fry onion in oil until translucent. Add squash,
cook for 1/4 hour approx., stirring often, till very tender. At this
point, it must be tender enough to be pureed with a wooden spoon. Do that.
Add rice, stir some more, for a few minutes. Add wine, stir till it has
been absorbed. Add broth, a ladle at a time, stirring all the while. When
almost done (taste to check, approximate time 20 min.), add Parmigiano and
ground pepper. Stir another couple of minutes, serve.

Notes:
1. You can replace white wine with Marsala. The flavor will be richer. 2.
The quantity of broth given is approximate. Depending on the rice you use,
the degree of humidity it was kept in, etc, you will need to use slightly
less or more

>From: Nathalie Chiva

- - - - - - - - - - - - - - - - - - -

Per serving: 581 Calories (kcal); 6g Total Fat; (9% calories from fat); 15g
Protein; 115g Carbohydrate; 3mg Cholesterol; 1726mg Sodium
Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

NOTES : I love risotto! Here is a wonderful Italian recipe for squash
risotto (risotto con la zucca). You have to use a non-watery kind
of squash in order to get a flavorful result.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Reviews