Pumpkin Risotto (Risotto alla zucca)

To make any kind of “risotto" we don’t have to use long grained rice because the grains of that kind of rice will stay separate. Indeed, to make a good risotto you need short-grained round or semi-round rice, such for example the “Arborio,” the “Carnaroli,” the “ Baldo,” the “ Vialone Nano”, etc. Such kinds of rice have the quality to absorb the condiments and to release the starch. Thus the risotto will be tastier and healthier.

Pumpkin risotto is one of the most traditional dishes of northern Italy, it is very simple to prepare, great to eat especially during cold seasons, and it can be inserted among of the traditional Halloween meals in the U.S.

Ingredients

• 10.6 Oz (~300 g) pumpkin already peeled and diced;

• 1 1/2 cups (~300 g) short-grained round or semi-round rice;

• 1  cup (~100 gr) freshly grated Parmesan cheese;

• 3.50 (~100 gr) butter;

• 1/4 cup (a handful) parsley leaves;

• Salt ;

• A touch of pepper or a little Italian hot pepper (optional)

Directions

Once you have peeled, removed the seeds, and diced the pumpkin flesh, put it in a saucepan with very few salted water, and after few minutes pierce it with a fork, if it is already soft, press down the pumpkin with the fork until you obtain some mush like puree.

At this point you can add the pepper or the Italian hot pepper if you like it.

Then add boiling salted water or some vegetable broth, and when it reaches the ebullition, add the rice, which has to be covered by the liquid.

Simmer it for the time indicated in the box instructions (this may vary from 10 to 20 minutes). Do not let it dry, so if necessary add boiling salted water or broth, and continue to stir while cooking.

When the risotto is cooked, turn off the heat and add the butter, and stir it. When it will be completely dissolved, add the Parmesan cheese, and stir it again.

Let it rest 5 minutes and add the parsley.

Now, you can serve. Mouth-watering stuff!