🇮🇹 Italian · Risotto
🎃 Risotto alla Zucca
Risotto alla Zucca
A golden autumn risotto built on roasted pumpkin, its natural sweetness balanced by Parmigiano and a hint of sage, an especially comforting dish across northern Italy in fall.
The pumpkin here is often cooked two ways -- some pureed into the risotto base for color and body, some roasted separately and folded in at the end for pockets of caramelized sweetness and texture.
Ingredients
Equipment: Wide, heavy-bottomed pan, Baking sheet, Blender or potato masher
- 320 g (1½ cups) Carnaroli or Arborio rice
- 600 g (1.3 lb) pumpkin or butternut squash, peeled and cubed
- 1 onion, finely chopped
- 1.2 L (5 cups) hot vegetable stock
- 100 ml (scant ½ cup) dry white wine
- 80 g (⅓ cup) unsalted butter, divided
- 60 g (¾ cup) grated Parmigiano-Reggiano
- Fresh sage leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Method
- Toss half the pumpkin cubes with olive oil and roast at 200C (400F) for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, simmer the remaining pumpkin cubes in a little of the stock until very soft, then mash or blend into a smooth puree.
- Melt half the butter in a wide pan and sauté the onion until soft.
- Add the rice and toast for 2 minutes, then add the wine and stir until absorbed.
- Stir in the pumpkin puree, then begin adding the hot stock one ladle at a time, stirring frequently, for about 18 minutes.
- In the final few minutes, fold in the roasted pumpkin cubes to warm through.
- Remove from the heat and beat in the remaining butter and Parmigiano vigorously.
- Fry a few sage leaves briefly in a little butter until crisp, and use to garnish each portion.
Chef Tips
- Using pumpkin two ways, pureed for the base and roasted for texture, gives the best combination of flavor and interest.
- Roasting the pumpkin first concentrates its sweetness far more than simply boiling it would.
- Crispy fried sage makes an excellent, easy garnish that adds aromatic contrast.
Common Mistakes to Avoid
- Using only pureed or only roasted pumpkin, missing the textural contrast both together provide.
- Under-roasting the pumpkin, missing the caramelized sweetness that develops with good color.
- Making the risotto too sweet by using an overly sugary squash variety without balancing seasoning.
Nutrition (per serving)
Health Benefits
- Pumpkin is rich in vitamin A, fiber, and antioxidants.
Cultural Note
Risotto alla zucca is a beloved autumn dish across northern Italy, particularly in Lombardy and the Veneto, where pumpkin has long featured in both sweet and savory regional cooking.
Storage & Serving
Storage: Best eaten immediately; does not hold or reheat particularly well.
Reheating: Reheat gently with a splash of stock, stirring constantly.
Serve with: A medium-bodied white wine