RISOTTO CON ZUCCA. / PUMPKIN RISOTTO.

Recipe:: FOR 5 PORTION.

-320g of carnaroli  rice.( Rice for risotto)

-600g of pumpkin

-1 medium onion

-1.5L vegetable broth

-black pepper

-salt

-80g parmigiano

-60g white wine

-50g butter

-20g olive oil.

Direction:::

* Peel the pumpkin and cut in cubes.

* Chop the onion. Add the oil in a sauce pan. Allow the oil to heat up a little. Add the chopped onion and cook for 3-4 minutes or until the onion is fully cooked.

*Add the pumpkin to the onion. Cook for 4 minutes continuously stirring. After 4 minutes add 1 cooking spoon of vegetable broth. Continue stirring in a medium heat. When the water is about drying add another 1 cooking spoon to it. Continue stirring and adding the vegetable broth until the pumpkin is very soft. Remove from the heat.

*Add the rice in another sauce pan, place it on the heat. Stir the rice for 3-4 minutes without water or oil.

*After 4 minutes; Add the white wine to it. Let the wine evaporate. After it has fully evaporated add the cooked pumpkin and onion to the rice, cook them together  for 2 minutes, Continue adding the vegetable broth and stir continuously until the rice come to the right consistency. While the rice is cooking add the salt and pepper to it.

*Add the butter and parmigiano to the rice when the rice is fully cook. Allow the butter to melt.

Ready !!!!

Serve hot.