Mama Zuquinis Risotto Di Zucca Recipes
MAMA ZUQUINIS ZUPPA RUSTICA
Make and share this Mama Zuquinis Zuppa Rustica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
- Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Nutrition Facts : Calories 301.6, Fat 4.3, SaturatedFat 1.9, Cholesterol 33.3, Sodium 154.3, Carbohydrate 50.4, Fiber 7.9, Sugar 4.4, Protein 16.7
RISOTTO CON ZUCCA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.
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