Risotto alla Zucca: A Creamy Pumpkin Risotto Recipe
This Risotto alla Zucca is a comforting, creamy Italian dish that perfectly captures the essence of autumn with the subtle sweetness of pumpkin and the richness of Parmesan. Ideal for cozy family dinners or as a refined dish to impress guests, this risotto is both satisfying and easy to prepare. With the addition of buttery, tender pumpkin and a light vegetable broth, every bite is bursting with comforting flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Pumpkin | 600g |
| Red Onions | 100g |
| Vegetable Broth | 5 liters |
| Parmigiano Reggiano DOP | 80g |
| White Wine | 60g |
| Butter | 50g |
| Black Pepper | to taste |
| Salt | to taste |
| Extra Virgin Olive Oil | 20g |
Nutritional Information (approx. per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 7g |
| Carbohydrates | 55g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 250mg |
Instructions
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Prepare the Vegetable Broth:
Start by making a light vegetable broth. This broth will be used to cook the risotto and infuse it with flavor. Take a large pot and add your chosen vegetables (carrots, celery, onions, and a few herbs). Fill the pot with water, ensuring the vegetables are well covered. Season with a pinch of salt, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 1 hour to extract the flavors. Strain the broth to remove the vegetables and keep it warm over low heat. -
-
Prepare the Pumpkin:
While the broth is simmering, prepare the pumpkin. Peel it, remove the seeds, and cut it into thin slices. Then, finely chop the red onion. The onion will serve as a flavorful base for your risotto, adding a slight sweetness and depth. -
Sauté the Onion and Pumpkin:
In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté it slowly, stirring occasionally, for about 10 minutes, until it becomes soft and translucent. The key is to cook the onions gently to draw out their natural sweetness. Once the onion is tender, add the sliced pumpkin to the pan. Stir to combine and cook for an additional 5 minutes. -
Cook the Pumpkin Mixture:
Begin adding the warm vegetable broth to the pumpkin and onion mixture, one ladle at a time. Allow the broth to absorb before adding more. Continue adding the broth gradually, stirring occasionally, for about 20 minutes, or until the pumpkin becomes soft and creamy. The goal is to make the pumpkin mixture tender enough to blend seamlessly with the rice later. -
Toast the Rice:
While the pumpkin mixture is cooking, place a separate, large skillet over medium heat. Add the Carnaroli rice to the dry pan. Toast the rice gently for about 3-4 minutes, stirring frequently, until the grains become slightly golden. This dry toasting step is essential for developing the rice’s ability to hold its shape during the cooking process, ensuring a creamy, well-textured risotto. -
Combine the Rice and Pumpkin:
Once the rice is toasted, transfer it to the pot with the pumpkin and onion mixture. Stir well to combine the rice with the flavors of the pumpkin. At this point, add the white wine to the pan, stirring constantly to deglaze the pan and let the alcohol evaporate. This step adds a subtle acidity and enhances the overall flavor of the risotto. -
Cook the Risotto:
Gradually start adding the vegetable broth, one ladle at a time, just as you did with the pumpkin mixture. Stir frequently to ensure that the rice absorbs the broth evenly. Allow the rice to absorb the liquid before adding more, ensuring that the risotto cooks slowly and evenly. This process should take around 15-20 minutes, depending on the rice used. Taste the rice along the way to check its doneness—it should be tender but still firm to the bite (al dente). -
Finish the Risotto:
Once the rice has reached the desired consistency, season the risotto with salt and freshly ground black pepper to taste. Remove the pan from the heat, and stir in the butter and freshly grated Parmigiano Reggiano. The butter will add richness and smoothness, while the Parmesan will give the dish a deliciously savory finish. For a creamier texture, you can add a final ladle of warm broth if desired. -
Serve and Enjoy:
Let the risotto sit for a minute to thicken before plating. Serve in warm bowls and garnish with additional grated Parmigiano and a sprinkle of black pepper for a touch of spice. Enjoy your creamy, comforting Risotto alla Zucca while it’s hot, and let the flavors of autumn melt in your mouth!
Tips for Perfect Risotto alla Zucca:
- Choice of Rice: Carnaroli rice is ideal for making risotto because it absorbs liquids well while retaining its shape, creating the perfect creamy texture. Arborio rice can be used as an alternative if Carnaroli is not available.
- Vegetable Broth: The quality of your vegetable broth can significantly impact the flavor of the risotto. If you have time, homemade broth is always the best choice. If not, opt for a high-quality store-bought variety.
- Consistency: Risotto should have a creamy, “wavy” texture. If you like it even creamier, add more broth toward the end and stir until you reach your desired consistency.
- Vegan Version: To make a vegan version of this dish, replace the butter with olive oil and use a plant-based cheese alternative instead of Parmigiano Reggiano.
This recipe serves 4 people and makes for an indulgent, yet balanced dish that pairs beautifully with a glass of dry white wine. It’s perfect for a cozy dinner or a special occasion, offering a warm embrace of flavors with each spoonful. Risotto alla Zucca is a true celebration of the rich, earthy taste of pumpkin combined with the creamy goodness of a well-cooked risotto. Enjoy!
