Risotto alla zucca
Indulge in the rich and creamy flavors of Risotto alla Zucca, a delightful Italian dish featuring tender pumpkin, aromatic rosemary, and savory chicken gravy. Perfectly balanced with onions, garlic, and a touch of fresh parsley, this easy-to-follow recipe will bring a touch of warmth and comfort to your dining table.
Cook time 30 min
Prep time 20 min
Ingredients:
4 cups chicken gravy1 tbsp rosemary
1 tbsp olive oil
2 tbsp butter
1 onion
2 garlic cloves
1/2 cup white rice
4 cups pumpkin
2 tbsp fresh parsley
Risotto alla zucca, or pumpkin risotto, is a classic Italian dish that beautifully balances the creamy texture of risotto with the rich and slightly sweet flavor of pumpkin. Perfect for autumn or any time you crave a comforting and hearty meal, this dish is sure to impress. Let's get started with a delightful recipe that combines wholesome ingredients and aromatic herbs to create a memorable culinary experience.
Instructions:
- In a medium-sized pot, heat the chicken broth over medium heat until it comes to a gentle simmer. Keep it simmering on low heat throughout the cooking process.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced pumpkin and sauté for about 10-12 minutes, or until the pumpkin is tender. Remove from heat and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and chopped rosemary, cooking for another 1-2 minutes until fragrant.
- Stir in the Arborio rice, ensuring each grain is coated with the butter and oil mixture. Cook the rice for about 2-3 minutes, until it starts to turn slightly translucent around the edges.
- Begin adding the hot broth to the rice mixture, one ladleful at a time. Stir constantly and wait until each addition is mostly absorbed before adding the next ladle of broth. This process should take about 18-20 minutes. The rice should be creamy and slightly al dente.
- Once the rice is cooked to your desired consistency, gently fold in the cooked pumpkin pieces. Cook for another 2-3 minutes to warm the pumpkin through and meld the flavors.
- Remove the risotto from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper, if necessary.
- Serve the risotto hot. Garnish with additional fresh parsley or a drizzle of olive oil if desired.
Tips:
- Use hot chicken gravy: Keeping the chicken gravy hot while you cook the risotto helps maintain the temperature and ensures even cooking.
- Choose the right rice: Risotto requires a short-grain rice such as Arborio, which absorbs liquid well and becomes creamy while still maintaining some firmness.
- Stir frequently: Stirring the risotto frequently releases the rice's starches, creating a creamy texture. Be attentive to avoid burning the bottom.
- Add liquid gradually: Add the hot chicken gravy one ladleful at a time, allowing the rice to absorb it before adding more. This process helps achieve the perfect consistency.
- Season carefully: Since chicken gravy can be salty, taste your risotto before adding extra salt. Adjust the seasoning with salt and pepper towards the end of cooking.
- Incorporate the pumpkin well: Ensure the pumpkin is diced into small, even pieces for uniform cooking. You can mash some of the pumpkin pieces into the risotto for extra creaminess.
- Finish with freshness: Stir in the fresh parsley at the end of cooking for a burst of color and fresh flavor.
Congratulations! You've made Risotto alla zucca, a delicious and creamy pumpkin risotto that's perfect for any occasion. The combination of savory chicken gravy, aromatic rosemary, and rich pumpkin makes this a standout dish. Serve it warm and enjoy the compliments from your family and friends. Buon appetito!
Nutrition per serving
2 ServingsCalories 580kcal
Protein 10g
Carbohydrates 88g
Fiber 4.02g
Sugar 13g
Fat 30g
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