Risotto Di Zucca E Rosmarino
Pumpkin and rosemary risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is made with a type of rice that releases some of its starch into the cooking liquid, creating its own sauce. This recipe originates from the northern regions of Italy and is well known in Lombardy. Originally, this recipe was a poor-man's dish due to its simple and cheap ingredients, such as rice, pumpkin, and vegetable broth.
The risotto is cooked to perfection with Arborio rice, slowly simmered in vegetable broth, white wine, and infused with the flavors of roasted pumpkin and fragrant rosemary. Risotto Di Zucca E Rosmarino is a comforting and elegant dish that embodies the heartwarming flavors of autumn, making it a beloved favorite during the harvest season.
Ingredients
Preparation
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In a pan, cook the pumpkin with half of the chopped onions over low to medium heat. Add a cup of water and rosemary and cook for 20 minutes.
In another pan, add butter or peanut oil and fry the other half of the onions until golden. Add in the rice and toast for a moment. One ladle-full at a time, add the heated vegetable broth to the rice. Allow the broth to reduce and then add another ladle full of broth. When the rice is close to being done, add the pumpkin mixture and Parmigiano to taste. Cook for a few more minutes and serve.
*(To make your own vegetable broth, place vegetables—carrots, celery, onions, and any other vegetables of your choosing, in cold water. Bring to a boil. Reduce to half.)