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Shallow bowl of risotto alla zucca with vivid orange color, crispy sage leaves, and shaved Parmigiano on an oak board

Risotto alla Zucca (Italian Pumpkin Risotto)

A classic Northern Italian pumpkin risotto with roasted butternut squash, Arborio rice, white wine, and Parmigiano Reggiano. Finished with sage-infused butter for a clean, savory depth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

For the roasted squash
  • 600 g butternut squash, peeled and cut into 2 cm cubes about half a large squash
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper, freshly ground
For the risotto
  • 60 g unsalted butter divided: 30 g for soffritto, 30 g for mantecatura
  • 2 medium shallots, finely diced about 80 g
  • 1 garlic clove, minced
  • 320 g Arborio or Carnaroli rice do not rinse
  • 120 ml dry white wine Pinot Grigio or unoaked Chardonnay
  • 1.2 litres hot vegetable stock kept at a gentle simmer in a separate saucepan
  • 8 fresh sage leaves 4 chopped for the soffritto, 4 left whole for frying
  • 60 g Parmigiano Reggiano, freshly grated plus extra for serving
  • to taste fine sea salt
  • to taste black pepper, freshly ground

Method
 

Roast the squash
  1. Heat the oven to 200 C / 390 F. Toss the squash cubes with olive oil, salt, and pepper on a rimmed baking sheet and spread in a single layer.
  2. Roast for 25 to 30 minutes, turning once halfway, until the edges are golden and the flesh is tender when pierced with a fork. Set aside.
  3. Transfer two-thirds of the roasted squash to a bowl and roughly mash with a fork into a coarse puree. Keep the remaining cubes whole for texture.
Build the soffritto and toast the rice
  1. Melt 30 g of butter in a wide, heavy-bottomed pan over medium heat. Add the shallots and cook for 4 to 5 minutes, stirring, until soft and pale - not colored.
  2. Add the garlic and the 4 chopped sage leaves. Cook for 1 minute until fragrant.
  3. Add the Arborio rice and stir continuously for 2 minutes until each grain looks slightly translucent at the edges and smells faintly nutty.
Deglaze and cook the risotto
  1. Pour in the white wine and stir constantly until it has fully absorbed into the rice, about 1 to 2 minutes.
  2. Add the mashed squash puree and stir to combine with the rice.
  3. Add hot stock one ladle (about 120 ml) at a time, stirring frequently and letting each addition absorb before adding the next. This process takes 18 to 20 minutes.
  4. After about 15 minutes, taste the rice - it should be almost tender with a slight bite. Fold in the whole roasted squash cubes and continue adding stock until the rice is just cooked through.
Mantecatura and finish
  1. Remove the pan from the heat. Add the remaining 30 g of cold butter and the grated Parmigiano Reggiano.
  2. Stir vigorously for 60 to 90 seconds until the butter and cheese are fully incorporated and the risotto has a loose, flowing consistency - it should ripple slowly when you shake the pan.
  3. Season with salt and pepper. Cover and rest for 1 minute while you fry the whole sage leaves.
  4. In a small pan, melt a knob of butter over medium-high heat and fry the whole sage leaves for 30 to 45 seconds per side until crisp and dark green. Drain on paper towel.
  5. Spoon the risotto into warm shallow bowls. Top with crispy sage leaves, extra Parmigiano, and a light grind of black pepper. Serve immediately.

Notes

For the creamiest result, use Carnaroli rice and pull the pan off heat about 30 seconds before the rice is fully done - carryover heat finishes the cooking while you do the mantecatura.