Risotto alla Zucca - Italian Recipe

Risotto alla Zucca

🌍 Italian, Lombardy/Veneto Difficulty: ●●●○○

A Lombard autumn risotto coloured deep orange by roasted squash. Roast the zucca first to concentrate its sweetness and drive off water. Stir it into the rice in two additions — half early for body, half late for visible pieces.

Ingredients

• 350g arborio rice
• 600g pumpkin, diced small
• 1 onion
• 100g butter
• 100g Parmesan
• 1L chicken stock
• Amaretti biscuits, crumbled (optional, Mantovan style)

Method

1. Sautéing — Sauté onion; add pumpkin, cook until soft.
2. Mashing — Mash half the pumpkin.
3. Toasting — Toast rice; build risotto with stock.
4. Step 4 — Finish with butter and Parmesan. Optional: crumble amaretti on top.

Tags: arborio rice, pumpkin, onion, butter, parmesan · Source: Brittani's Almanac