Risotto alla zucca
Risotto alla zucca, from above
VegLombardy

Risotto alla zucca

Pumpkin melts into the rice and turns it sunset orange. Sweet, savoury, completely cosy.

45 minTime
13 gProtein each
mildSpice
Pumpkin season1 chapter · 1 min read

Make it your way

Grandma's wayPumpkin, parmesan, sage, Mantua style.
The original
495kcalsame
13 gproteinsame
2 gfibresame
45minutessame

Risotto alla zucca.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Arborio rice1⅔ cups
Pumpkin500 g red pumpkin, diced small
Butter3½ tbsp, divided
Onion1, chopped
Vegetable stock (vegetable broth)5 cups, hot
Parmesan⅔ cup, grated
Sage leaves6 leaves
Nutmega grating
Saltto taste

Method

4 steps
  1. 1Soften onion in half the butter; add pumpkin and cook 8 minutes until it begins to soften.
  2. 2Add rice, toast 2 minutes, then add stock a ladle at a time, stirring, for 18 minutes.
  3. 3Fry sage leaves in a little butter until crisp.
  4. 4Off the heat, beat in remaining butter, parmesan and nutmeg. Top with crisp sage.
Serve it like this

Serve in warm shallow bowls topped with crisp sage leaves and a little extra parmesan.

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Make it a meal

What goes with Risotto alla zucca: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
With a main Tortelli di zucca100 min
With a main Pasta alla boscaiola25 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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