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Risotto alla Zucca

A delicious pumpkin risotto featuring creamy Arborio rice and seasonal flavors, perfect as a main or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 2 cups Pumpkin (butternut or any type), diced
  • 1 medium Onion, chopped
  • 4 cups Vegetable broth Keep warm during cooking
  • 1/2 cup Parmesan cheese, grated Can substitute with nutritional yeast for vegan option
  • 2 tablespoons Butter Can substitute with olive oil for lighter version
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
  • 2 tablespoons Olive oil

Method
 

Preparation
  1. In a pot, heat the vegetable broth until it's warm, keeping it on low heat throughout.
  2. In a large skillet, add olive oil over medium heat and sauté the chopped onion until translucent, about 3-5 minutes.
  3. Add the diced pumpkin to the skillet and cook for a few minutes until it starts to soften.
Cooking
  1. Add the Arborio rice to the skillet and stir until each grain is lightly toasted and coated in oil.
  2. Pour in a ladleful of warm broth and stir until absorbed by the rice.
  3. Gradually add more broth one ladle at a time, stirring frequently, until the rice is al dente, about 18-20 minutes.
  4. Once the rice has reached the desired texture, remove it from heat and fold in the butter and Parmesan cheese.
  5. Season the risotto with salt and pepper according to your preference.
  6. Serve immediately for the best texture.

Notes

For a more complex flavor, consider adding a splash of white wine after toasting the rice. Keep the broth warm throughout the cooking process.