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Title: RISOTTO CON LA ZUCCA

Categories: Pasta/rice, Italian

Yield: 4 Servings

Rice (Vialone)

200 g Milanese pumpkin; cleaned
100 g Butter

Parmesan

1/2 Onion
1 Stock cube

Salt

Time required: 30 min ca.

1) Boil 1 litre water. 2) Fry the chopped onion in half the butter. 3) Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time. 4) Half-way through the cooking, add the crumbled stock cube. 5) Add cheese and butter before serving.

Notes: This recipe needs dry pumpkin (milanese pumpkin

in Italian): I don't know what it's called in English,
but it has a dark knobbly skin and a dark orange dry, firm flesh. Neapolitan pumpkin is too watery.

Added: 26 March 1996 Source: Mom's recipe (adapted
from La Cucina Italiana). Posted by Anna Mazzoldi <mazzoldi@iol.ie>




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