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5 from 2 votes

Pumpkin Risotto (Risotto Alla Zucca)

Pumpkin Risotto with Parmesan (or Risotto Alla Zucca) is a creamy, comforting, and extremely delicious autumn dish made with arborio rice, pumpkin, homemade vegetable stock, and parmesan cheese.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 689kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Sharp knife
  • 1 food processor

Ingredients

For the Pumpkin Purée

  • 300 g pumpkin or butternut squash (peeled and cut in chunks)
  • 100 ml double cream or heavy cream
  • 100 ml vegetable stock

For the Roasted Pumpkin

  • 400 g pumpkin or butternut squash (cut in small cubes)
  • 1 tablespoon olive oil
  • ¼ teaspoon cumin powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon chili flakes
  • ¾ teaspoon salt

For the Pumpkin Risotto

  • 1 tablespoon olive oil
  • 1 small banana shallot (finely chopped)
  • 1 clove garlic (finely chopped)
  • 320 g risotto rice (carnaroli, vialone nano, arborio or baldo)
  • 115 ml dry white wine or vermouth
  • 1 l vegetable stock
  • 1 tablespoon mascarpone cheese
  • 50 g butter (cut in small cubes)
  • 60 g parmesan cheese (grated)
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • chopped parsley, chervil, or chives (for garnish)
US Customary - Metric

Instructions

Preparing The Pumpkin Purée

  • Peel and cut your pumpkin (or butternut squash) in half and scoop out the seeds.
  • Roughly dice 300 grams of the pumpkin and place them in a pan along with the double cream and stock.
  • Cook them for 15 minutes, or until they are nicely softened on medium-low heat.
  • Remove from the heat and blitz it into a smooth purée, set it aside.

Roasting The Pumpkin

  • Start roasting the pumpkin while the purée is cooking. Roasting your butternut squash will give your risotto a sweet and buttery taste.
  • Preheat the oven to 200° C (390° F).
  • Cut 400 grams of pumpkin flesh into small cubes, size of 1 ½ cm (½").
  • Place them on a silicon paper-lined baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle on cumin, nutmeg, salt, and flaked chili.
  • Give the pumpkin pieces a good stir and place the baking sheet in the oven.
  • Roast them for 15 minutes or until they are lightly caramelized on the sides.
  • Set them aside and proceed to make your risotto.

Making the Pumpkin Risotto

  • Pour the vegetable stock into a pot and bring it to a boil, lower the heat and let it gently simmer.
  • Place a pan on medium-low heat and add olive oil.
  • Add the shallots along with the garlic and gently sauté them until soft and translucent, without browning.
  • Stir in the rice and cook for a few minutes until they are semi-translucent. Make sure the grains are heated thoroughly before adding the wine. This stage is called tostatura; roasting the rice with the shallot before adding any liquid to it.
  • Add the white wine when the rice is hot enough and cook until all the alcohol evaporates. This stage is called sfumare when you add the alcohol to the hot pan and it bubbles away.
  • Turn the heat to low and start adding the simmering chicken stock a ladle each time.
  • Keep stirring the rice every 30-40 seconds until the stock is totally absorbed by the rice.
  • Add more stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
  • Stir in the pumpkin purée, mascarpone cheese, salt, and pepper at this point and cook a few more minutes.
  • Check the rice and add more stock if necessary until it's cooked al dente. Stir in the roasted butternut squash.
  • Add the butter and give it a vigorous stir. This stage is called mantecatura; the continuous stirring of butter into the risotto to develop creaminess.
  • Turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on.
  • Serve the risotto and garnish with chopped parsley or chives.

Notes

  • Carnaroli, vialone nano, arborio, or Baldo are the best options and they all absorb the liquid well, giving you that lovely creamy texture we are after.
  • Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety texture.
  • Keep your stock/broth simmering on low heat. Add a ladle at a time, cooking and stirring over medium heat until the rice is al dente.
  • Check and stir your risotto often, ideally every 30 seconds to achieve the velvety texture we are after.
  • Always add the cold butter just before the cooking process end.
  • Add the Parmesan cheese after removing the risotto from the heat. 
  • Roasting your butternut squash will give your risotto a sweet and buttery taste.

Nutrition

Calories: 689kcal | Carbohydrates: 82g | Protein: 14g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 2154mg | Potassium: 747mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16337IU | Vitamin C: 17mg | Calcium: 250mg | Iron: 5mg