Risotto alla zucca

When the sweet and delicate taste of pumpkin meets with the flavor of the rosemary. 









Ingredients (4 serves):
One big onion
A big piece of pumpkin
2 or 3 sprigs of rosemary
1 cup of arborio rice
olive oil
stock
one spoon of vegetable stock

Cut finely the onion and let it brown in some olive oil in a pan. In the meantime dice the pumpkin and then add it to the onion. Add also some of the rosemary. Cover and let it cook at low heat for at least 30 minutes, add some water and stir from time to time to avoid that that pumpkin sticks to the pan.

Bring 5 cups of water to boil and add the stock. Once the pumpkin is almost cooked, increase the heat, add the rice and stir for few minutes.

Turn down the heat again and add some of the stock covering the rice completely. Let it cook uncovered and at low heat, stir often. As the water evaporate add some more and keep stirring. It is important that the water you add to the rice is boiling.

 

Once the rice is cooked let evaporate the water till you reach the desired consistence. Your risotto is ready. Add the rest of the rosemary, if you like serve with abundant Parmigiano and of course... Buon appetito!