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Risotto Di Zucca

Risotto Di Zucca recipe image
This Risotto Di Zucca is a comforting autumn dish that showcases the natural sweetness of kabocha squash. The rice becomes creamy and al dente through slow simmering in vegetable broth, while the squash breaks down to enrich the sauce. Aromatics like sage and garlic add depth, and a splash of Marsala and white wine provides complexity. Finish with sharp Parmesan cheese for a savory balance. It is perfect for cozy weeknight dinners or special family gatherings. The vibrant orange color makes it visually appealing, and the texture is smooth yet substantial. Serve warm for the best flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 298
Dietary: Vegetarian
Description
This Risotto Di Zucca is a comforting autumn dish that showcases the natural sweetness of kabocha squash. The rice becomes creamy and al dente through slow simmering in vegetable broth, while the squash breaks down to enrich the sauce. Aromatics like sage and garlic add depth, and a splash of Marsala and white wine provides complexity. Finish with sharp Parmesan cheese for a savory balance. It is perfect for cozy weeknight dinners or special family gatherings. The vibrant orange color makes it visually appealing, and the texture is smooth yet substantial. Serve warm for the best flavor experience.
Directions
  1. 1
    Peel the onions, cut them into quarters, and slice them crosswise.
  2. 2
    Peel the kabocha squash, remove the seeds, and cut the flesh into 1/2-inch cubes.
  3. 3
    Heat the olive oil and butter in a large non-stick sauté pan over medium-high heat.
  4. 4
    Add the sliced onions and chopped garlic; stir for 3-4 minutes until softened.
  5. 5
    Add the cubed squash, salt, and dried sage; continue cooking, stirring often, for about 15 minutes until the vegetables are spotted with golden brown and the squash is becoming tender.
  6. 6
    Meanwhile, heat the vegetable broth in a separate saucepan to a simmer.
  7. 7
    Add the arborio rice to the squash mixture and stir constantly for 2 minutes.
  8. 8
    Pour in the Marsala wine and stir quickly as it cooks off, then add the white wine.
  9. 9
    Once the wine has been absorbed, add about one cup of the hot broth along with the balsamic vinegar.
  10. 10
    Lower the heat to a simmer and stir the risotto gently with a wooden spoon.
  11. 11
    As the broth is absorbed, add more hot broth one ladleful at a time, ensuring the rice remains moist and stirring frequently.
  12. 12
    Continue this process for about 30 minutes total, tasting after 20 minutes to check for doneness.
  13. 13
    The rice should be al dente (tender but firm) with a creamy sauce, and some squash will have broken down into a puree.
  14. 14
    Adjust seasoning with additional salt and fresh ground black pepper if needed.
  15. 15
    Stir in the grated Parmesan cheese and an extra half ladle of broth if the risotto seems too dry.
  16. 16
    Remove from heat and serve immediately in warmed shallow bowls.
  17. 17
    Garnish each serving with slivers of fresh basil and pass additional Parmesan cheese separately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 298kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 5g25%
Cholesterol 1mg1%
Sodium 492mg21%
Total Carbohydrate 47g16%
Dietary Fiber 4g16%
Sugars 9g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arborio, autumn, basil, broth, cheese, comfort food, creamy, dinner, garlic, italian, kabocha, main course, marsala, parmesan, pumpkin, rice, risotto, sage, squash, vegetarian
Read it online: https://www.chefs-mate.com/recipe/risotto-di-zucca/