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.
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
- In a large pot, heat the chicken or vegetable broth over medium heat.
- In a separate large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the diced pumpkin to the skillet and cook until it starts to soften, about 5 minutes.
- Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- 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.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- 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