Risotto Alla Zucca Mantovano (mantuan Pumpkin Risotto)

Risotto alla Zucca Mantovano, or Mantuan Pumpkin Risotto, is a classic dish from the Lombardy region of Italy. This creamy and flavorful risotto is a perfect representation of Lombard cuisine, known for its rich and hearty flavors.

Risotto Alla Zucca Mantovano (mantuan Pumpkin Risotto)

Ingredients

  • 1 small pumpkin, peeled, seeded, and diced
  • 6 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 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

Instructions

  1. In a large pot, heat the chicken or vegetable broth over medium heat.
  2. In a separate large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
  3. Add the diced pumpkin to the skillet and cook until it starts to soften, about 5 minutes.
  4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
  5. Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
  6. Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
  7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. Remove the risotto from the heat and let it 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 Large, deep skillet Wooden spoon Ladle

Tools

Cutting board Knife Grater

Serving suggestions

Serve the Risotto alla Zucca Mantovano with a sprinkle of fresh parsley and an extra grating of Parmesan cheese on top.

Tips & tricks

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

Cost

$15