Risotto alla Zucca
Northern Italy's autumn risotto — risotto alla zucca, made with butternut squash or Mantuan violina squash, the sweet dense Italian cooking pumpkin. Some of the squash is puréed into the risotto for colour and sweetness; the rest is left in soft cubes. Finished with Parmesan and butter. Often paired with crispy sage leaves and a drizzle of salsiccia or speck.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Roast half the squash cubes at 200°C 20 minutes. Boil the rest and blend to a smooth purée.
About 4 min
Sweat shallot in butter and oil. Add rice; toast 2 minutes. Add wine; absorb.
About 9 min
Add squash purée; stir in. Add hot stock ladle by ladle, 18 minutes total.
About 9 min
Fold in the roasted squash cubes for the last 3 minutes. Season with nutmeg, salt, pepper.
About 9 min
Mantecatura: remove from heat; add cold butter and Parmesan; stir vigorously. Serve topped with crispy sage leaves and optionally crumbled amaretti. The colour should be deep orange.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 14 g
- Carbs
- 68 g
- Fat
- 18 g
- Fibre
- 5 g
- Sugar
- 10 g
- Sodium
- 500 mg
Contains: dairy, eggs
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Recipe by Boon Tools.