| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Rice |
4 |
Servings |
INGREDIENTS
| 350 |
|
Grams rice |
| 1 |
|
Liter broth |
| 500 |
|
Grams pumpkin |
| 4 |
|
Spoonfuls olive oil |
| 80 |
|
Grams butter |
| 1 |
sm |
Onion |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large pan put the cubed pumpkin with half the oil and half the butter
and let it get soft, adding some water if necessary, salt and pepper (about
10 minutes). Bring broth to a simmer; keep it there, don't let it actually
reach a rolling boil. In a large saucepan, saute the chopped onion with the
remaining oil and butter, then add the rice and stir for a couple of
minutes. Add the pumpkin and 1/2 cup or so of the hot broth (keep it
simmering!); stir this in, add another 1/2 cup or so as the rice dries out,
and stir it often to keep it from sticking. Just add more liquid whenever
it starts sticking or looking dry; the rice will soak it all up When the
rice is done (18 minutes for an italian rice like Arborio or Roma), add
some more butter and serve hot.
ALFREDO@NEXUS.ORG
(ALFREDO E. COTRONEO)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”