Risotto alla zucca

Risotto alla zucca is a creamy pumpkin risotto, combining the earthiness of roasted pumpkin with aromatic herbs. This comforting dish is cooked slowly by adding broth to rice, allowing for a rich, flavourful meal that's perfect for autumn.

02 Dec 2025
Cook time 30 min
Prep time 20 min

Ingredients:

4 cups chicken gravy
1 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:

1. Prepare the Broth:
- 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.

2. Cook the Pumpkin:
- 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.

3. Sauté the Aromatics:
- 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.

4. Toast the Rice:
- 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.

5. Cook the Risotto:
- 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.

6. Combine Pumpkin and Rice:
- 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.

7. Finish and Serve:
- Remove the risotto from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper, if necessary.

8. Plate and Garnish:
- Serve the risotto hot. Garnish with additional fresh parsley or a drizzle of olive oil if desired.

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!

Risotto alla zucca FAQ:

What is the best type of rice to use for risotto?

Arborio rice is the best choice for making risotto due to its high starch content, which helps create the creamy texture that risotto is known for.

How long does it take to cook Risotto alla Zucca?

The total cooking time for Risotto alla Zucca is approximately 30-35 minutes, which includes sautéing the pumpkin and aromatics, toasting the rice, and slowly adding broth while stirring.

Can I make this risotto ahead of time?

Risotto is best served fresh, but if you need to make it ahead, you can cool it quickly and store it in the refrigerator for up to 2 days. Reheat it gently, adding a bit of broth to help regain the creamy texture.

What can I substitute for chicken gravy in Risotto alla Zucca?

You can use vegetable broth or stock as a substitute for chicken gravy to make the dish vegetarian, or even a light mushroom broth for added flavor.

How do I know when the risotto is done cooking?

The risotto is done when it is creamy and the rice is al dente, meaning it should have a slight bite to it. Taste a grain to check for doneness.

Cooking 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.

Nutrition Facts

2 Servings
Calories 580kcal
Protein 10g
Carbohydrates 88g
Fiber 4.02g
Sugar 13g
Fat 30g

Risotto alla zucca