Risotto alla Zucca

Risotto alla Zucca is a creamy and comforting Italian dish that showcases the sweetness of pumpkin, perfectly balanced with savory Parmesan and a hint of nutmeg. This vegetarian delight offers a warm, satisfying meal ideal for autumn evenings.

Ingredients

• Arborio rice - 150 grams
• Pumpkin (peeled and diced) - 200 grams
• Vegetable broth - 500 milliliters
• Onion (finely chopped) - 1 small
• Garlic (minced) - 1 clove
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon
• Parmesan cheese (grated) - 30 grams
• Nutmeg (freshly grated) - a pinch
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - for garnish

Steps

1. In a pot, heat the vegetable broth over low heat and keep it warm.
2. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and diced pumpkin to the pan. Cook for another 5-7 minutes until the pumpkin starts to soften.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
5. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Once the risotto is cooked, stir in the grated Parmesan cheese, a pinch of nutmeg, and season with salt and black pepper to taste.
8. Remove from heat and let it sit for a minute. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• High in fiber which aids digestion and promotes a healthy gut.

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