Recipe - Squash Risotto (Risotto Con La Zucca)

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

In a nonstick pan, slowly fry onion in oil until translucent. Add squash,
cook for One fourth 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 eatlf.v097.n223 by Nathalie Chiva
nathalie.chiva@ci.unil.ch on Sep 5, 1997