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.
- 20 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 2 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 810 grams |
| Energy | |
| Calories 580kcal | 23% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 88g | 24% |
| Fiber 4.02g | 11% |
| Sugar 13g | 13% |
| Fat | |
| Fat 30g | 36% |
| Saturated 11g | 35% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 1160ug | 129% |
| Choline 45mg | 8% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 4.86mg | 30% |
| Vitamin B6 0.47mg | 27% |
| Vitamin B9 190ug | 46% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 39% |
| Vitamin E 3.05mg | 20% |
| Vitamin K 90ug | 74% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.54mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 1570mg | 104% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 670g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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