Imagine savoring a plate of steaming pumpkin risotto after a long walk through the woods, admiring golden autumn foliage, with a glass of dry Prosecco complementing the pumpkin’s delicate sweetness.
That’s exactly what Risotto alla Zucca feels like.
One of Northern Italy’s most beloved comfort dishes, it combines creamy Carnaroli rice, velvety pumpkin, butter, and aged Parmesan into a recipe that celebrates the quiet pleasures of autumn and winter.
HOW TO MAKE AUTHENTIC ITALIAN PUMPKIN RISOTTO
To achieve the perfect Italian pumpkin risotto, you need a flavorful homemade broth—one that can easily be prepared ahead of time or while you gather the remaining ingredients.
You also need the right pumpkin.
The secret lies in the technique: cooking the pumpkin in the broth, gradually adding the liquid to previously toasted rice, and stirring gently—and only occasionally—to create the signature creamy texture without overworking the grains.
THE BEST PUMPKKIN FOR RISOTTO
For a true Italian-style pumpkin risotto, choose a dry, flavorful variety that won’t release too much water.
- Mantovana — firm, sweet, and ideal for risotto.
- Delica or green-skinned pumpkins — commonly used in Italy for their dense, creamy flesh.
Avoid watery pumpkins, which can make the risotto loose rather than naturally creamy.
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.
Enjoy your Italian risotto!
Claudia