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<html>---------- Recipe via Meal-Master (tm) v8.03
Title: RISOTTO CON LA ZUCCA
Categories: Pasta/rice, Italian
Yield: 4 Servings
200 g Milanese pumpkin; cleaned
100 g Butter
1 Stock cube
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 <email@example.com>