Risotto alla Zucca

A winter night favorite!


What You’ll Need:
(serves 4)

5-6 handfuls carnaroli rice

1 clove garlic

1/2 butternut squash

2 small zucchine

White wine

Olive oil

s&p

Preparation:

Steam your squash in the skin to reduce waste & separate it more easily. Boil a small amount of water in a pot with a little salt and oil. Put the squash inside up and cover to steam for about 20 mins. In the meantime, chop your zucchine and saute with garlic, oil, salt, and earthy herbs in a deep pan until golden. Add the rices and stir it with the zucchine until covered in the oil. Add a splash of white wine and let it reduce with the rice for about a minute. Remove the clove of garlic and add enough water to cover the rice. Cover and let simmer. Carefully remove the skin of the squash and still in the pot, add water, a little oil, and salt, and blend together using an emersion blender (you can also move from pot to a blender or food processor). Once the water of the rice is almost completely evaporated, and the rice is almost cooked, stir in the squash puree. Cover and let simmer together until rice is al dente. Buon appetito!

Alyssa D'AdamoComment