Ingredients
- 320 g. / 11.28 oz. of carnaroli rice
- 750 g. / 26 oz. / 1.625 lbs. of butternut squash (or 600g if pre-cut)
- 100 g. / 3.5 oz. of coppery or yellow onion
- 80 g. / 2.8 of Parmigiano Reggiano
- 50g. / 1.75 oz. of butter
- Vegetable broth
- 60 g. / 2.1 oz. of white wine
- Salt
- Pepper
- Extra virgin olive oil to taste
Directions
Step by Step
- Prepare the butternut squash and dice it small so it melts easier.
- Finely chop the onion and place it in a large pan in which you have heated the oil. Cook them over a very low heat for about 10 minutes, until it they are so soft they melt; help yourself by adding a pinch of salt to release the liquid.
- Then add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking. Then start adding a ladle of hot broth and add more, little by little until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy.
- Meanwhile, heat a pan and pour the rice inside. Toast the rice over high heat for 2-3 minutes.
- Sfumare with white wine. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin.
- Mix well and cook the rice, adding more hot broth as needed. When it has reached the right consistency, turn off the heat. Add the butter, the grated parmesan cheese, the salt and the pepper.
