Risotto alla zucca
Pumpkin risotto
Risotto alla zucca: Mantua's golden pumpkin risotto with Parmigiano
Mantua is pumpkin country: the dense, sweet zucca mantovana fills tortelli, gnocchi and this golden autumn risotto, eaten across the Lombard plain from October to the first frosts. Half the pumpkin is roasted and mashed into the rice so it turns creamy and orange; the rest is folded in as soft cubes. Children love its sweetness. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Chef's tip: roast rather than boil the pumpkin; roasting concentrates its sugar, while boiled pumpkin waters down the risotto.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ½ lb dense pumpkin or butternut squashpeeled and cut into 2 cm cubes
- 2 tbsp olive oil
- 5 cups vegetable brothlow-salt
- 1 ¾ oz butterdivided
- 1 small onionfinely chopped
- 11 ½ oz Carnaroli rice
- 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
- 1 pinch nutmeg
- 6 sage leavesopt
- ½ tsp salt
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Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Toss 1 ½ lb dense pumpkin or butternut squash with 2 tbsp olive oil and roast for 25 minutes, until soft and caramelised at the edges. Mash half of it.
25 minStep 2: Keep 5 cups vegetable broth simmering. Melt half of ⅞ oz butter in a heavy pan and cook 1 small onion for 5 minutes, until soft.
5 minStep 3: Add 11 ½ oz Carnaroli rice and toast for 2 minutes, then stir in the mashed pumpkin.
2 minStep 4: Add the broth a ladle at a time, stirring, for 16–18 minutes, until the rice is tender with a slight bite and the risotto is creamy and orange. Common mistake: letting it get thick and stiff; it should still flow when you tilt the pan.
18 minStep 5: Fold in the pumpkin cubes. Off the heat, beat in the rest of the butter, 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheese, 1 pinch nutmeg and ½ tsp salt.
Step 6: If using 6 sage leaves, fry the leaves in a little butter until crisp and scatter over. Rest for 2 minutes and serve.
Nutrition per serving
- Calories
- 500 kcal
- Protein
- 14 g
- Carbs
- 74 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does risotto alla zucca take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of small onion?
- 2 shallots per onion.
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