- Preparation time
- Cooking time
- 1 lb 460 gr Carnaroli rice
- 1 lb 460 gr pumpkin
- 1 oz 20 gr Butter
- 50 fl. oz 1,5 litres Vegetable stock
- 2 cloves 2 cloves Garlic
- 1 branch 1 branch Rosemary
- 5 tablespoon 5 tablespoon Extra Virgin Olive Oil
- 2 oz 50 gr Parmesan Cheese
- Salt and Pepper to taste
Clean and cut the squash into small dices and sauté for 2-3 minutes over medium heat in a large, heavy saucepan with extra virgin olive oil, garlic, rosmary and salt. Remove the rosemary. Add the rice and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly.
As soon as the rice absorbs the stock , add some more, keeping stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt and remouve the garlic cloves!
Rice will cook in 15-18 minutes (look at the indications on the pack).
To obtain a smooth and creamy risotto, remove from the heat and add the butter and parmesan cheese. Stir energycally for at least a minute. Just before serving, add the parsley ore some rosemary if you prefer, finaly chopped.
Serve hot. Enjoy!
I really like squash. I love it so much that I recently start to cultivate it in my garden, and hopefully it will turn into a real extensive production! It’s a fab vegetable, totally inexpensive, that brings color and taste to my kitchen. Moreover it’s sweet but it does not contain sugar, and it’s so versatile that can be used both for salty or sweet preparations.pu