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Risotto alla Zucca (Pumpkin Risotto)

Updated: Oct 23, 2022


  • 12 oz pumpkin 350g (peeled & de-seeded weight), or red kuri/butternut/buttercup squash

  • 1 onion (small/med)

  • 1 clove garlic

  • 1 tablespoon olive oil

  • 1 tbsp butter 12g

  • 1 ½ cups arborio rice 300g

  • 3 cups light stock 720ml (vegetable or chicken if you don't need it to be vegetarian)

  • ¾ cup freshly grated parmesan 25g, approx

  • 1 pinch nutmeg

  • 1 pinch pepper


  • Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.

  • Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).

  • Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.

  • Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.

  • Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.

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