Recipe : Risotto con la Zucca - Pumpkin Risotto - The Jewish Chronicle

Name: Recipe : Risotto con la Zucca - Pumpkin Risotto - The Jewish Chronicle
Total time: 16 min
Ingredients: 4 tbsp extra virgin olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 2-3 sprigs of fresh rosemary; Pinch of dried chilli flakes or chilli powder (optional); 50ml white wine; 1kg pumpkin or butternut squash, peeled, deseeded and cut into 1.5cm cubes; 1.2-1 1/2 litres vegetable stock, either homemade or made with 1 tbsp vegetable bouillon or a stock cube; 360g Carnaroli, vialone nano or arborio risotto rice; 30g butter; small bunch of fresh flat-leaf parsley, finely chopped; 2 dry amaretti biscuits, crumbled; Parmesan cheese, freshly grated; sea salt; black pepper

www.thejc.com

Pumpkin is traditional Rosh Hashanah staple for Italian Jews

View full recipe on www.thejc.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thejc.com.

Share this recipe:

Cooking tools:

Kitchen scale
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Peeler
Spoon
Saucepan
Saute pan
Ladle
Wooden spoon
Grater
Stove
Serving bowl

Ingredients

4 tbsp extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2-3 sprigs of fresh rosemary
Pinch of dried chilli flakes or chilli powder (optional)
50ml white wine
1kg pumpkin or butternut squash, peeled, deseeded and cut into 1.5cm cubes
1.2-1 1/2 litres vegetable stock, either homemade or made with 1 tbsp vegetable bouillon or a stock cube
360g Carnaroli, vialone nano or arborio risotto rice
30g butter
small bunch of fresh flat-leaf parsley, finely chopped
2 dry amaretti biscuits, crumbled
Parmesan cheese, freshly grated
sea salt
black pepper