Risotto Alla Zucca Con Amarone Bresciano (brescia Pumpkin Risotto With Amarone)

Risotto alla Zucca con Amarone Bresciano, or Brescia Pumpkin Risotto with Amarone, is a classic dish from the Lombard cuisine. This creamy and flavorful risotto is made with the finest ingredients, including pumpkin and Amarone wine, resulting in a rich and satisfying dish that is perfect for a cozy dinner.

Vegetarian Main Course Lombard Risotto Pumpkin Amarone Lombard Cuisine
Risotto Alla Zucca Con Amarone Bresciano (brescia Pumpkin Risotto With Amarone)

Ingredients

  • 1 small pumpkin, diced
  • 2 cups Arborio rice
  • 1 onion, finely chopped
  • 4 cups vegetable broth
  • 1 cup Amarone Bresciano wine
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
  2. Add the diced pumpkin to the pot and cook for 5 minutes, stirring occasionally.
  3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
  4. Pour in the Amarone wine and cook until it has been absorbed by the rice.
  5. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. Continue this process until the rice is creamy and al dente, about 20 minutes.
  7. Stir in the grated Parmigiano-Reggiano cheese and butter until melted and well combined.
  8. Season the risotto with salt and pepper to taste.
  9. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Wooden spoon Measuring cups and spoons Grater

Tools

Chef's knife Cutting board

Serving suggestions

Serve the Risotto alla Zucca con Amarone Bresciano with a glass of Amarone wine and a side of fresh salad for a complete meal.

Tips & tricks

For a richer flavor, you can roast the diced pumpkin in the oven before adding it to the risotto.

Cost

$20