---------- Recipe via Meal-Master (tm) v8.03
  
       Title: RISOTTO CON LA ZUCCA
  Categories: Pasta/rice, Italian
       Yield: 4 Servings
  
            Rice (Vialone)
     200 g  Milanese pumpkin; cleaned
     100 g  Butter
            Parmesan
     1/2    Onion
       1    Stock cube
            Salt
  
   Time required: 30 min ca.
   
   1) Boil 1 litre water. 2) Fry the chopped onion in
   half the butter. 3) Pour in the rice and the cubed
   pumpkin; roast slightly then pour in the boiling water
   a bit at a time. 4) Half-way through the cooking, add
   the crumbled stock cube. 5) Add cheese and butter
   before serving.
   
   Notes: This recipe needs dry pumpkin (milanese pumpkin
   in Italian): I don't know what it’s called in English,
   but it has a dark knobbly skin and a dark orange dry,
   firm flesh. Neapolitan pumpkin is too watery.
   
   Added: 26 March 1996 Source: Mom’s recipe (adapted
   from _La Cucina Italiana_).
         Posted by Anna Mazzoldi <mazzoldi@iol.ie>
  
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