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RICE WITH PUMPKIN ITALIAN STYLE
Serves 4

350 g rice
1 liter broth
500 g pumpkin
4 spoonful olive oil
80 g butter
1 small onion
salt and pepper to taste

In a large pan put the cubed pumpkin with half the oil and half
the butter and let it get soft, adding some water if necessary,
salt and pepper (about 10 minutes). Bring broth to a simmer; keep
it there, don't let it actually reach a rolling boil. In a large
saucepan, saute the chopped onion with the remaining oil and butter,
then add the rice and stir for a couple of minutes. Add the pumpkin
and 1/2 cup or so of the hot broth (keep it simmering!); stir this
in, add another 1/2 cup or so as the rice dries out, and stir it
often to keep it from sticking. Just add more liquid whenever it
starts sticking or looking dry; the rice will soak it all up When
the rice is done (18 minutes for an italian rice like Arborio or
Roma), add some more butter and serve hot.

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