Pumpkin Risotto Con la Zucca
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings.
- 5cups 1-inch cubes pumpkin flesh
- 6tablespoons butter or olive oil
- 1large or 2 medium onions, diced
- 1tablespoon minced garlic
- ¼teaspoon ground nutmeg
- 1tablespoon minced fresh sage or rosemary
- 1½cups arborio or other short-grain rice
- Salt and freshly ground black pepper
- ½cup dry white wine
- 4 to 6cups chicken, beef or vegetable stock
- ½cup freshly grated Parmesan, plus more for garnish
- ¼cup thinly sliced almonds or chopped pistachios
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
483 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 15 grams protein; 855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
- Step 2
Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
- Step 3
Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
- Step 4
Begin adding the pumpkin purée and stock alternately, ½ cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
- Step 5
Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Jo-Anne
How much pumpkin puree is generated by 5 cups of cubed pumpkin. I didn't cube mine - I baked it like squash and have about 4 cups of puree from one pumpkin. This seems like too much to use.
Suzanne
I also like cooking winter squash with millet. I usually keep it simple, with just onions and salt, but I will try it in this recipe as the spice combination sounds great. I use leftovers to make patties, dusted in cornmeal and lightly fried to re-heat.
j
Since you are supposed to alternately add 1/2 cup of stock and puree, I think you will need just as many cups of puree as stock, so 4 - 6 cups.
Chessie
Enjoyed, but would second the advice to double the herbs. A little bit of lemon juice and chopped parsley at the end helped make the dish pop.
Yoni
Loved it. Would have added more sage. Maybe another few teaspoons
Lee K
Dear Readers- I now prepare my Risotto in my larger capacity rice cooker. I would add rice and stock at the outset, then add heated (choose type of) squash puree about 10 or 15 mins in. Adjust quantities based on your rice cookers capacity. These days, anything to simplify prep gets my vote.
sasha
Extra garlic, extra sage and add lemon juice at the end
Marmot
Delicious. I used the pumpkin cooking water to dilute a (healthy, organic) chicken stock cube, and used cinnamon and fresh ginger instead of nutmeg. As others recommended, I added a squeeze of lemon juice and parsley at the end. The pumpkin bulks it out so it makes quite a lot. Don’t try doing it in an Instant Pot! Other risottos work well but the pumpkin makes this one too spongy and sticky, and the burn alarm soon goes off. Salvaged it by switching to a regular pan.
Francisco Canestri
Always use baked pumpkin to extract as much flavor as possible. Today, I took a shortcut by using one and a half cans of unsweetened pumpkin, and the risotto turned out delicious. Adjust the amount of herbs and nutmeg according to everyone's preferences.
Joan
I used a whole butternut squash that I had in the refrigerator. Did not purée it; just chopped it into small dice, like they do in Italy. I alternated adding the squash and the broth, and it turned out great. Used salted pumpkin seeds, as that was what was in the pantry. Perfect dinner.
Marin
I recommend leaving the pumpkin cubed when adding to the rice. It will break down and soften as it it stirred in. Lemon was a great addition.
Mika
unbelievably delicious
Amanda
Made it according to the recipe but topped with fried sage leaves and pine nuts. Delicious!
Giulietta
I didn’t measure the pumpkin purée. I just added it equally with stock. I estimated it. I really like pumpkin for many things so when I bake one off, I reserve some for risotto, some for flan, and some for soup. Eye it up, and put the separate portions in the freezer. Leftover pumpkin purée can be used for anything else you want. Throw it into mashed potatoes or make a frozen pop or two with a little coconut milk or condensed, or what-have-you. Purée of one pumpkin goes a long way!
my changes
Add some lemon and pine nuts if available
Yoni
Loved it. Would have added more sage. Maybe another few teaspoons
lisa
My pumpkins - fresh from my garden - was puréed so just added 1/2 C each of liquid and purée until done. Should have read these notes earlier and would have added 2X the sage. Delicious. Served with a chicken/apple sausage and a side salad.
Marmot
Delicious. I used the pumpkin cooking water to dilute a (healthy, organic) chicken stock cube, and used cinnamon and fresh ginger instead of nutmeg. As others recommended, I added a squeeze of lemon juice and parsley at the end. The pumpkin bulks it out so it makes quite a lot. Don’t try doing it in an Instant Pot! Other risottos work well but the pumpkin makes this one too spongy and sticky, and the burn alarm soon goes off. Salvaged it by switching to a regular pan.
sasha
Extra garlic, extra sage and add lemon juice at the end
Chessie
Enjoyed, but would second the advice to double the herbs. A little bit of lemon juice and chopped parsley at the end helped make the dish pop.
Lee K
Dear Readers- I now prepare my Risotto in my larger capacity rice cooker. I would add rice and stock at the outset, then add heated (choose type of) squash puree about 10 or 15 mins in. Adjust quantities based on your rice cookers capacity. These days, anything to simplify prep gets my vote.
j
A good recipe, but the risotto takes even longer to prepare than when you just add stock - about 40 minutes for me. Also, since pumpkin usually has a very mild flavor, look for flavorful stock and I would recommend adding a LOT more sage, 2 tablespoons at least.
Suzanne
I also like cooking winter squash with millet. I usually keep it simple, with just onions and salt, but I will try it in this recipe as the spice combination sounds great. I use leftovers to make patties, dusted in cornmeal and lightly fried to re-heat.
Private notes are only visible to you.
Advertisement
