Pumpkin risotto, or “Risotto alla Zucca,” is a beloved comfort dish from Northern Italy, , but enjoyed throughout the country. The combination of creamy Carnaroli rice, velvety pumpkin, and aged Parmesan cheese makes this a perfect comfort dish for autumn and winter.
Imagine savoring a plate of steaming risotto after a long walk through the woods, admiring golden-hued foliage, with a glass of dry Prosecco complementing the pumpkin’s delicate sweetness…
How to Make Italian Pumpkin Risotto Like a Local
To achieve the perfect Italian pumpkin risotto, you need a flavorful homemade broth, an easy one that you can make ahead of time or a few minutes before starting to cook. You also need the right type of pumpkin.
The secret to an authentic risotto lies in the technique—cooking the pumpkin in the broth, gradually adding it to the previously toasted rice, and stirring gently and only occasionally to create the signature creamy texture.
The Best Pumpkin for Risotto
For a true Italian-style pumpkin risotto, choose a dry, flavorful pumpkin that won’t drown your rice such as:
- Mantovana – A firm, sweet pumpkin ideal for risotto.
- Delica or Green-Skin Pumpkins – Used in Italy for their creamy, non-watery texture.
Avoid using overly watery pumpkins, as they can make the risotto too loose.
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Italian Pumpkin Risotto
Authentic Italian Pumpkin Risotto recipe made with broth, pumpkin pulp, butter, and parmesan cheese.
Ingredients
for the broth
- 2 carrots
- 1 small potato
- 1 white onion
- 2 sage leaves
- 5 black pepper grains
- 6 cups water 1.5 liters
- 1 tablespoon salt
for the risotto
- 10.6 oz pumpkin pulp 300 gr - preferably from a "Mantovana" or a green skin pumpkin
- 2.5 oz butter 70 gr
- 1 white onion medium
- 10.6 oz rice for risotto 300 gr - Carnaroli or Vianone Nano
- 1.7 oz white wine 50 gr - dry
- 1.4 oz parmesan cheese 40 gr - grated
Instructions
Prepare the Broth:
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In a pot, combine carrots, potato, half the onion, peppercorns, sage, and water.
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Bring to a boil and simmer for 40 minutes. Strain or remove the solids. Add salt.
Cook the Pumpkin:
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Dice the pumpkin into small cubes and add it to the broth.
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Simmer for 10 minutes until fork-tender.
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Meanwhile, finely chop the remaining onion.
Make the Risotto:
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In a large pan, melt half the butter over low heat. Sauté the remaining chopped onion until golden.
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Add the rice, stirring constantly for 1 minute to toast it over medium/low heat..
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Pour in the white wine and let it evaporate completely - when the alcohol smell is gone.
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Add one ladleful of broth at a time, allowing the rice to absorb the liquid before adding more. Stirr only occasionally and keep adding broth until the rice is thoroughly cooked, but "al dente," to the bite.
Finish with Butter & Parmesan:
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Remove from heat and stir in the remaining butter and grated Parmesan.
Serve Immediately:
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Enjoy your authentic Italian pumpkin risotto, paired with dry Prosecco or a light Chardonnay.
more Autumn recipes
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Enjoy your Italian risotto!
Claudia