Squash Risotto (Risotto Con la Zucca)

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

Original recipe makes 1 Servings



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

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