Legendary Dishes | Risotto alla Zucca (rice with pumpkin)


Some versions of this recipe call for the rice to be dry-toasted.

  • 1.4 litres vegetable stock
  • 650 g pumpkin, cubed
  • 320 g Carnaroli rice
  • 100 g shallots, chopped
  • 75 g Parmigiano cheese, grated
  • 60 g Asiago cheese, grated
  • 30 g butter
  • 60 g white wine
  • 30 g olive oil
  • 5 g black pepper
  • 2 sage leaves, chopped
  • 2 thyme sprigs

Sauté shallots in butter and one tablespoon of oil for 10 minutes.

Add pumpkin, fry for a few minutes, then add one ladle of stock. Cover and cook over a medium heat until the pumpkin has broken down, about 30 minutes.

Put a tablespoon of oil a large frying pan, heat and toast the rice, about three minutes.

Pour in white wine, allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice. Repeat with three ladles.

Stir the pumpkin mixture into the rice. Add a ladle of stock and repeat with a sixth ladle.

Stir in the black pepper and cheese. Cover and leave to rest for 10 minutes.