Pumpkin risotto

This risotto is very tasty and refined. During a dinner we tried with great success a pairing with a good white wine precisely Lacryma Christi, vine variety “coda di volpe” (foxtail).
Serves 4:
320g of rice
Yellow squash, a couple of pieces
A small white or golden onion, or half if it’s too big
Olive oil
A nut butter or margarine
Parsley to taste
Black pepper
Broth (about half a liter)

Prepare the broth, even with stock cube and keep warm on the one hand.
Clean and peel the pumpkin raising filaments. Wash it and cut it into small cubes. Melt the butter with the olive oil in a pan and fry the chopped onion and clean.
When the onion is browned, add the pumpkin, mix salt and pepper and cover with a lid.
Cook well the pumpkin (about 10 minutes) to help the cooking, mashed well with a fork, to become soft and creamy. At this point, throw the rice and turn continuously does not stick. Take a ladle of broth by adding it gradually dries until the rice is completely cooked. When the rice is cooked, add the minced parsley, stir and let it rest a minute with the lid.

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