1 hour and 30 minutes
- 1 lb Rice
- 7 oz beans, fresh
- 1 lb pumpkin
- 3 ½ oz butter
- grated Grana Padano cheese
- 1 oz butter
1 hour and 10 minutes preparation + 20 minutes cooking
Cook the beans and the skinned pumpkin in 8.4 cups of water. When the vegetables are cooked, reduce the pumpkin to a pulpand leave to dissolve in the pot.
Add the rice, and immediately afterwards the fresh butter. Leave everything to boil for about 15 minutes. At this point, add three spoonfuls of grated Grana-style cheese, and a generous dusting with nutmeg and the butter. Leave cooking for a further 5 minutes.
The risotto must appear creamy and dense. It should be served with a generous helping of good quality Grana-style grated cheese.