for 6 people Ingredients: 450 grams of rice (about 1 lb) 1 pumpkin 80 grams of butter – nearly 1/4 c (slightly less than 3 oz) 1,5 liters of meat broth – about 1- 1/2 qts. 1 onion 4 T. of Parmesan chesse nutmeg 1 bunch of parsley salt and pepper Cutting the pumpkin Wash and dry the outside of the pumpkin with a cloth.
Cut the top of the pumpkin off and with a spoon, empty the rest of the pumpkin into a bowl. Take about 500 grams (about 1lb) of the pumpkin and squash with a fork, after freeing it of the seeds. Preparing the “soffritto” Wash, dry and chop into small pieces 3/4 of the parsley (the other 1/4 will be used to decorate the rice).
Melt 50 g. (4 T about) of butter in a saucepan (medium flame) and fry the onion (sliced) in the butter until blond. Add the 500 grams of pumpkin, salt and pepper and mix it all together for 5 minutes.
Cooking the rice Add the rice to the saucepan (where you have fried the onions in the butter and added the pumpkin) and mix with a wooden spoon. Cook the rice with the meat broth (adding ladles of broth as it becomes absorbed) until the rice is cooked al dente (NOT overcooked!).
Uniting it all After about 18 minutes of cooking the rice, add the remaining butter (30 grams) and the Parmesan cheese and continue mixing.
Then add the sliced parsley and grated nutmeg. Pour the rice in the empty pumpkin and decorate the top of the rice with the whole parsley.
