Risotto alla zucca is one of those dishes that feels like pure comfort on a plate. Creamy and full of warmth, it’s the kind of recipe that brings instant coziness to your table as soon as the days start getting shorter.
Pumpkin really is the star of autumn and winter. It’s not just for carving at Halloween or sitting out as festive decoration — it’s a versatile ingredient that adds a soft, velvety touch to so many recipes, from soups and gnocchi to savoury tarts or even spiced desserts. What’s more, it’s not only delicious but also light and nourishing, packed with vitamins, minerals, and fibre.
In this risotto, the natural sweetness of pumpkin pairs beautifully with the rich, savoury notes of cheese — a combination that’s both rustic and a little refined. As the rice slowly absorbs the broth, it takes on that gentle sweetness, and when you stir in the cheese at the end, the whole dish becomes wonderfully creamy and indulgent. Parmigiano-Reggiano is the classic choice, but if you’re in the mood for something bolder, cheeses like Taleggio or Gorgonzola can take it in a completely different — and equally delicious — direction.
Whether for a cozy weeknight dinner or a special occasion, risotto con zucca e formaggio shows just how simple, seasonal ingredients can transform into something truly delicious. For more chilly days, try our Risotto ai funghi Porcini.
Servings: 4
Ingredients:
- 1 ½ cups (320 g) Carnaroli rice
- 3 ½ cups (500 g) pumpkin
- 1 small (about 70 g) onion
- 1 vegetable stock cube
- 2 tbsp (30 ml) olive oil
- 3 tbsp (50 g) Parmigiano-Reggiano
- 2.5 oz (70 g) unsalted butter
- 6 cups (1.5 l) hot water
- Salt, to taste
Step-by-Step Instructions:
- Prepare the pumpkin and onion
Peel and dice 3 ½ cups (500 g) of pumpkin into small cubes. Finely chop 1 small (about 70 g) onion. - Cook the pumpkin and onion
In a large non-stick skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sauté gently until soft and translucent, about 3–4 minutes. Add the pumpkin and let it cook, stirring occasionally. - Dissolve the vegetable stock cube
In 6 cups (1.5 l) of hot water, dissolve 1 vegetable stock cube. Keep the stock warm on low heat. - Toast the rice (Tostatura)
While the pumpkin cooks, in a medium non-stick skillet, melt half of the butter. Add 1 ½ cups (320 g) Carnaroli rice and toast over medium heat for 3–4 minutes, stirring constantly until the edges become slightly translucent. Add a ladle of the hot stock to moisten the rice. This tostatura step enhances the flavour and helps the rice keep its structure during cooking. - Combine rice and pumpkin
Add the toasted rice to the skillet with the cooked pumpkin and onion. Stir to combine. - Cook the risotto
Gradually add the hot vegetable stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue for about 15–18 minutes, or until the rice is tender but still slightly al dente. - Season
Taste the risotto and add salt as needed. - Finish with Mantecatura
Remove the pan from the heat. Stir in the other half of butter and 3 tbsp (50 g) Parmigiano-Reggiano. This mantecatura step makes the risotto creamy, glossy, and rich in flavour. - Serve immediately
Spoon the risotto onto plates while hot. Optionally, drizzle with a little extra olive oil or sprinkle additional Parmigiano-Reggiano before serving.
Buon appetito!
Nutritional Information (per serving):
Calories: 370 kcal | Protein: 10 g | Carbohydrates: 62 g | Fat: 12 g | Saturated Fat: 6 g | Fibre: 4 g | Sugar: 4 g | Sodium: 520 mg | Cholesterol: 35 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Risotto alla zucca (Risotto with pumpkin)
Ingredients
- 1½ cups (320 g) Carnaroli rice
- 3 ½ cups (500 g) pumpkin
- 1 small (about 70 g) onion
- 1 vegetable stock cube
- 2 tbsp (30 ml) olive oil
- 3 tbsp (50 g) Parmigiano-Reggiano
- 2.5 oz (70 g) unsalted butter
- 6 cups (1.5 l) hot water
- Salt to taste
Instructions
- Prepare the pumpkin and onionPeel and dice 3 ½ cups (500 g) of pumpkin into small cubes. Finely chop 1 small(about 70 g) onion.
- Cook the pumpkin and onionIn a large non-stick skillet, heat 2 tbsp (30 ml) olive oil over medium heat.Add the chopped onion and sauté gently until soft and translucent, about 3–4minutes. Add the pumpkin and let it cook, stirring occasionally.
- Dissolve the vegetable stock cubeIn 6 cups (1.5 l) of hot water, dissolve 1 vegetable stock cube. Keep the stock warm on low heat.
- Toast the rice (Tostatura)While the pumpkin cooks, in a medium non-stick skillet, melt half of the butter. Add 1 ½ cups (320 g) Carnaroli rice and toast over medium heat for 3–4minutes, stirring constantly until the edges become slightly translucent. Add a ladle of the hot stock to moisten the rice. This tostatura step enhances the flavour and helps the rice keep its structure during cooking.
- Combine rice and pumpkinAdd the toasted rice to the skillet with the cooked pumpkin and onion. Stir to combine.
- Cook the risottoGradually add the hot vegetable stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue for about 15–18 minutes, or until the rice is tender but still slightly al dente
- SeasonTaste the risotto and add salt as needed.
- Finish with MantecaturaRemove the pan from the heat. Stir in the other half of butter and 3 tbsp (50g) Parmigiano-Reggiano. This mantecatura step makes the risotto creamy, glossy, and rich in flavour.
- Serve immediatelySpoon the risotto onto plates while hot. Optionally, drizzle with a little extra olive oil or sprinkle additional Parmigiano-Reggiano before serving.
