Risotto alla Zucca (Pumpkin Risotto)
By Master Chef Gianluca Deiana Abis
Risotto alla Zucca is a classic Italian dish that beautifully combines the natural sweetness of pumpkin with the creamy texture of perfectly cooked risotto. Originating in Northern Italy, this comforting recipe is especially popular during the autumn months when pumpkins are in season.
Ingredients (Serves 4)
For the Risotto:
300g (1 ½ cups) Carnaroli or Vialone Nano rice
400g (14 oz) pumpkin, peeled, deseeded, and cut into small cubes
1 small onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp unsalted butter (for cooking)
100ml (½ cup) dry white wine
1L (4 cups) vegetable stock (hot)
1 sprig of fresh rosemary or sage
Salt and freshly ground black pepper, to taste
For the Mantecatura (Creaming):
50g (⅓ cup) grated Parmigiano Reggiano
2 tbsp unsalted butter
For Garnish:
A few pumpkin cubes (lightly roasted)
Fresh rosemary or sage leaves (optional)
Step-by-Step Instructions
1. Roast the Pumpkin (Optional)
Preheat the oven to 200°C (400°F). Toss a few pumpkin cubes in olive oil, season with salt and pepper, and roast for 15–20 minutes until golden and tender. Set aside for garnish.
2. Prepare the Tostatura (Toasting the Rice)
Heat the olive oil and 1 tbsp butter in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté until soft and translucent (about 3 minutes).
Stir in the rice and toast for 2–3 minutes, stirring constantly, until the grains are slightly translucent and fragrant.
3. Cook the Pumpkin
Add the pumpkin cubes and the rosemary or sage sprig to the pan with the rice. Stir well to combine.
4. Bagnatura (Adding Stock Gradually)
Deglaze the pan with white wine, allowing it to evaporate completely.
Begin adding the hot vegetable stock, one ladle at a time, stirring frequently to release the rice’s starch. Allow each ladle to be absorbed before adding the next.
Continue cooking and stirring for about 18 minutes, until the rice is tender but al dente.
5. Mantecatura (Creaming the Risotto)
Remove the risotto from the heat. Stir in the butter and grated Parmigiano Reggiano to achieve a creamy consistency. Cover and let the risotto rest for 2 minutes.
6. Serve and Garnish
Spoon the risotto onto plates and garnish with roasted pumpkin cubes and a sprig of rosemary or sage. Serve immediately.
Chef’s Tip:
If you want to enhance the pumpkin flavor, purée a portion of the cooked pumpkin cubes before adding the stock. Stir the purée into the risotto during the cooking process.
Use fresh rosemary or sage sparingly, as their strong flavors can easily overpower the delicate sweetness of the pumpkin.
The History of Risotto alla Zucca
Risotto alla Zucca has its roots in Northern Italy, particularly in Lombardy and Veneto, where rice cultivation thrives. In these regions, pumpkins are a seasonal staple and are widely used in savory dishes. This risotto exemplifies the Italian approach to cooking: highlighting the natural flavors of fresh, simple ingredients. Over time, Risotto alla Zucca has become a beloved autumnal dish, celebrated for its warmth and versatility.
Buon appetito!
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