- 4
Ingredients
- Generous pinch saffron
- 5 cups boiling chicken stock
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups pumpkin or butternut squash, in 1/2-inch dice
- 1 1/2 cups arborio rice
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan.
Preparation
Step 1
Put the saffron in a small dish, add a little of the chicken stock and allow it to steep for a few minutes.
Heat the oil in a heavy saucepan. Add the garlic, saute briefly, then stir in the pumpkin. When the pumpkin is coated with the oil, stir in the rice. Add the saffron broth. Stir.
Stirring constantly, begin adding the remaining stock, about half a cup at a time, adding more stock as each portion is absorbed by the rice.
After about 20 minutes when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Do not worry if some of the pumpkin has disintegrated.
Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan. Serve at once with remaining Parmesan on the side.