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Risotto alla Zucca (with Pumpkin)

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Pumpkin risotto is one of the most traditional dishes of Northern Italy, especially in Lombardy, which is also home of the pumpkin ravioli (tortelli con la zucca). This is a very simple dish but nevertheless very tasty and  perfect on a cold autumn or winter evening. The origins of the pumpkin risotto, like most of the dishes prepared with this vegetable, are modest: the pumpkin was in fact a very poor vegetable that was grown and eaten only by farmers. photos by coco zordan

Pumpkins and the whole Cucurbita family – cucumbers, squash, zucchini – are  good for us! Some facts:

  • It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories . The vegetable is one of the foods  recommended by  nutritionists to control cholesterol reduce weight.
  • It contains anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E and a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
  •  Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers
  • Zea-xanthin is a natural anti-oxidant that helps protect from “age-related macular disease” (ARMD) in the elderly.
  • It is also rich source of minerals like copper, calcium, potassium and phosphorus.

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The Recipe

Servings

8

Prep time

20 min.

Cooking time

30 min.

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Ingredients

  • Italian Rice (Vialone Nano or Carnaroli) 400 gr

  • cooked (or diced raw) pumpkin or butternut squash 300 gr

  • grated parmesan (Parmigiano Reggiano) 100 gr

  • onion 1

  • white dry wine 1/2 cup

  • butter (opt.) 50 gr

  • broth 1 liter

  • pepper to taste

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Directions

Stock: in a pot prepare the broth and let it simmer

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Soffritto: Chop the onion and add it to the oil in a large pot. (at this point add the diced pumpkin if you’re using them). Simmer the onion till golden

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Tostatura: Cook the rice in the soffritto briefly. Stir. When the rice is well coated in the oil, add the wine. Stir. 

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When it’s evaporated, raise the heat to medium high and  add gradually the  hot stock  in small amounts while stirring gently,almost constantly.By stirring you prevent the rice from sticking to the pan. Simmer for at least 10 minutes while you keep adding the broth and stirring.

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Towards the middle of cooking add the cooked pumpkin and stir well. Add more broth and cook for 5 more minutes and taste it: if it is not hard but firm in the center, then it means that it is almost ready.

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Add a little piece of cold butter, remove from heat and stir vigorously to make the mantecatura (the creamy texture). Cover with a lid and leave it to cook with its residual heat.

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Serve with abundant parmesan and black pepper Note: Properly cooked risotto is rich and creamy but still al “dente” and with separate grains.

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