Risotto alla Zucca

Name: Risotto alla Zucca
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 1 cup pumpkin puree; 5 cups hot vegetable broth; 1/2 medium finely chopped onion; 2 cloves minced garlic; 1/2 cup dry white wine; 1/2 cup grated parmesan cheese; 4 tablespoons unsalted butter; 5-6 leaves fresh sage leaves; 1 tablespoon olive oil; to taste salt

Enjoy a comforting and seasonal risotto featuring creamy pumpkin, aromatic herbs, and savory Parmesan cheese.

Italian⏱ 50 min⚠ Contains 1 allergen(s)

✨ High in carbohydrates✨ High in sodium✨ Good source of calcium

Ingredients

Arborio rice1 1/2 cups
Pumpkin puree1 cup
Vegetable broth5 cups hot
Onion1/2 medium finely chopped
Garlic2 cloves minced
Dry white wine1/2 cup
Parmesan cheese1/2 cup grated
Unsalted butter4 tablespoons
Fresh sage leaves5-6 leaves
Olive oil1 tablespoon
Saltto taste

Nutrition (per serving, makes 4)

Calories522 kcal

Protein12.1 g

Carbs70.2 g

Fat19.3 g

Fiber2.9 g

Sugar4.1 g

Sodium796 mg

Vitamin C6.5 mg

Iron1.3 mg

Calcium196 mg

Potassium430 mg

Estimated values.

Steps

1In a wide pot, heat olive oil and 1 tablespoon of butter, then sauté chopped onion until translucent; add minced garlic and fresh sage, cooking until fragrant.
2Stir in the arborio rice and toast for 2 minutes, then deglaze with white wine and let it evaporate.
3Add the pumpkin puree to the rice and stir well to combine.
4Begin adding hot vegetable broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for about 20-25 minutes.
5When the rice is al dente, remove from heat, stir in the remaining butter and grated parmesan cheese, stirring vigorously (mantecatura) until creamy.
6Season with salt to taste and serve immediately, garnished with extra sage if desired.