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Risotto Alla Zucca

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Risotto Alla Zucca

The perfect risotto alla zucca recipe with a picture and simple step-by-step instructions.

  • 450 g Pumpkin meat
  • 1 Pc. Shallot
  • 1 Pc. Clove of garlic
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 350 g Arborio risotto rice
  • 100 ml White wine
  • 1 l Vegetable broth
  • 1 Bd Spring onions
  • 50 g Freshly grated Parmesan
  • Pepper
  • Fresh cress
  1. Cut the pumpkin meat into strips. Peel and finely chop shallot and garlic. Heat the oil, melt the butter in it. Sauté the garlic, shallots and pumpkin strips in it. Sprinkle in the rice and sauté briefly as well. Pour in the wine and bring to the boil.
  2. Gradually pour in the broth. Let rice soak for about 20 minutes over medium heat, stirring constantly.
  3. Clean and wash the spring onions and cut into rings. Add 5 minutes before the end of the cooking time. Fold in the Parmesan and season with pepper. Scatter the fresh cress on the plate.
Dinner
European
risotto alla zucca

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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