Risotto Alla Zucca E Salvia Cremoso (creamy Pumpkin And Sage Risotto)

Risotto alla Zucca e Salvia Cremoso, or Creamy Pumpkin and Sage Risotto, is a classic dish from the Mantuan cuisine, known for its rich and creamy texture with a hint of earthy sweetness from the pumpkin and aromatic flavor from the sage.

Vegetarian Gluten Free Main Course Mantuan Risotto Pumpkin Sage Creamy Mantuan Cuisine
Risotto Alla Zucca E Salvia Cremoso (creamy Pumpkin And Sage Risotto)

Ingredients

  • 1 small pumpkin, peeled, seeded, and diced
  • 6 cups vegetable broth
  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 12 fresh sage leaves, chopped

Instructions

  1. In a large pot, bring the vegetable broth to a simmer.
  2. In a separate large pan, melt 2 tablespoons of butter over medium heat. Add the diced pumpkin and cook until tender, about 8-10 minutes. Remove the pumpkin from the pan and set aside.
  3. In the same pan, add the remaining 2 tablespoons of butter and sauté the chopped onion until translucent.
  4. Add the Arborio rice to the pan and stir to coat the grains with the butter, toasting for 2-3 minutes.
  5. Pour in the white wine and cook until it has evaporated.
  6. Begin adding the hot vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  7. Stir in the cooked pumpkin, grated Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
  8. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Large pot Large pan Wooden spoon Ladle

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Risotto alla Zucca e Salvia Cremoso hot, garnished with additional grated Parmesan cheese and a drizzle of olive oil. It pairs well with a crisp green salad and a glass of white wine.

Tips & tricks

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

Cost

$15