Pumpkin and Zucchini Risotto

The “risotti” are a little bit demanding but the result is always worthwhile…this risotto is very delicate, it can match well with a second dish of pork or flesh or even as a main and sole course. Let’s start…first of all the stock…

for the broth:

. 1 white onion

. 1 carrot

. 1 celery stick

. 1 tbsp of coarse salt

. 1/2 cube of vegetal stock (optional)

. 1l  and 1/2 of water

for the risotto:

. 300 g of vialone nano rice

. 300 g of pumpkin peeled off and chopped into thin cubes

. 2 small green zucchini cut into sticks

. 2 tbsp of olive oil

. 1/2 onion finelly chopped (optional, use it if you like…)

. 4 tbsp of grated pecorino cheese (you can use grana padano if you prefer, but I like it most the pecorino in this risotto because it matchs well with the sweety taste of the pumpkin)

In a large pan heat the olive oil and fry the onion slowly. Add the pumpkin cubes and cook for at least 12 minutes until the pumpkin begins to “melt”. Add the zucchini, cook for 2 minutes, add the rice and mix it well with the vegetables. Add salt and pepper.At this point add the first ladle of stock, the second one and wait until it’s almost completely absorbed before adding another ladle…let it cook for at least 15 minutes from this time on. Taste it. It must be “al dente”. Take the risotto off the heat and add the grated pecorino. Mix it well. Serve into the plates and add another pecorino if you want.

I don’t think it’s necessary to add butter to this risotto…it’s creamy  for itself because of the pumpkin…taste it and you tell me what you feel…