Squash Risotto (Risotto Con la Zucca)

Ready in 1 hour

Top-ranked recipe named "Squash Risotto (Risotto Con la Zucca)"

Share it:

Try this Squash Risotto (Risotto Con la Zucca) recipe, or contribute your own.


Ingredients

Are you making this? 
500 g Squash; peeled and cubed
1 Onion; peeled and minced
1 ts olive oil
1 Glass dry white wine
Pepper
Grated Parmigiano
400 g Rice (arborio or carnaroli)
1 l Vegetable broth; very hot

Original recipe makes 1 Servings

Servings  

Preparation

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 approximative. Depending on the rice you use, the degree of humidity it was kept in, etc, you will need to use slightly less or more Posted to Digest eat-lf.v097.n223 by Nathalie Chiva on Sep 5, 1997

Calories Per Serving: 10 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Squash Risotto (Risotto Con la Zucca). Be the first to review it!

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free