Serves 6
- 1.6 lb pumpkin pulp
- 1.7 pt broth
- 14.1 oz rice
- Parmigiano-Reggiano
- 1 oz peeled onion
- parsley
- butter
- white wine
- oil
- salt
- pepper
Preparation:
Brown the minced onion in a casserole with 3 tablespoons of oil.
Add the rice and toast it at high heat, stirring. Add half a glass wine and, once evaporated, cover with hot broth and stir.
Go on cooking for 10′, adding broth and stirring every time it evaporates.
Then add the pumpkin chopped in small cubes, salt and cook for 8′.
Remove the rice from the fire, and thicken it: that is add 1.4 oz of butter in cubes and 4 tablespoons of grated cheese.
Sprinkle with a grinding of pepper and a pinch of minced parsley.
Before serving, cover it with thin flakes of Parmigiano-Reggiano.