A traditional and delicious seasonal recipe commonly made in Italy during the month of October is “Risotto alla Zucca” (Pumpkin Risotto). With autumn in full swing, pumpkins (known as “zucca” in Italian) are harvested and used in various comforting dishes. This risotto is a creamy, flavorful, and warming dish that showcases the natural sweetness of pumpkin, balanced with savory notes from parmesan and herbs. It’s commonly enjoyed in northern Italy, especially in regions like Lombardy and Veneto.
Ingredients:
300g (1 1/2 cups) Arborio rice (or Carnaroli)
400g (2 1/2 cups) fresh pumpkin (zucca), diced
1 liter (4 cups) vegetable broth (warm)
1 small onion, finely chopped
60g (1/4 cup) butter
50g (1/2 cup) grated Parmigiano Reggiano (Parmesan cheese)
1/2 glass of white wine (optional)
2 tbsp extra virgin olive oil
Fresh sage leaves (optional)
Salt and pepper to taste
Instructions:
Prepare the Pumpkin: Peel the pumpkin and cut it into small cubes. In a pan, heat a little olive oil and sauté the pumpkin cubes until they start to soften (about 10 minutes). Set aside.
Prepare the Broth: Keep the vegetable broth warm on low heat. This will be used to cook the risotto gradually.
Cook the Onion: In a large saucepan, heat the olive oil and half of the butter over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes).
Toast the Rice: Add the Arborio rice to the pan with the onions, stirring for 2-3 minutes until the rice becomes slightly translucent around the edges.
Deglaze with Wine (optional): Pour in the white wine and stir until it evaporates completely, enhancing the flavor of the rice.
Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is cooked al dente.
Add the Pumpkin: Midway through cooking (about 10 minutes in), add the sautéed pumpkin cubes to the rice, mixing them in gently. The pumpkin will break down a bit and integrate into the risotto, adding a creamy texture and sweet flavor.
Finish the Risotto: Once the risotto is cooked, remove the pan from the heat. Stir in the remaining butter and the grated Parmesan cheese, creating a creamy consistency. Add salt and pepper to taste.
Optional Garnish: If desired, fry a few sage leaves in butter until crispy and use them to garnish the dish for a fragrant finish.
Serve: Serve the risotto hot, with extra Parmesan cheese on the side.
This Risotto alla Zucca is a comforting and autumnal dish that celebrates the flavors of October in Italy. The sweet, earthy pumpkin paired with creamy risotto rice and rich Parmesan makes it perfect for a cozy meal. Buon appetito!
