Healthy Risotto di Zucca Recipe

Ingredients

  • 1 pound Pumpkin flesh (or Butternut Squash), chopped into small pieces
  • 3 tbsp Butter
  • 3 tbsp Olive Oil
  • 2 sprigs Fresh Rosemary or Oregano
  • 2 Shallots, peeled & finely chopped
  • 300g (1 1/2 cups) Arborio Rice
  • 1 Garlic Clove, peeled & thinly sliced
  • 5 cups Vegetable Broth
  • 1 ounce freshly grated Parmesan Cheese
  • 1/2 tbsp Kosher Salt
  • Freshly Ground Black Pepper

Instructions

  • Warm 1 tbsp of the butter & 1 tbsp of the olive oil in a medium-sized skillet over medium heat
  • Add chopped pumpkin or butternut squash along with the whole sprigs of rosemary to the warm skillet and cook for 20 minutes until very soft
  • If using butternut squash instead of pumpkin add 1/4 of water to the skillet to help moisten the squash while cooking, pumpkin on the other hand will create its own moisture and no additional water is necessary
  • While pumpkin or squash is cooking, begin warming vegetable broth in a separate stock pot
  • Discard rosemary sprig and set the cooked pumpkin aside
  • Warm 1 tbsp of butter and 2 tbsp of olive oil in large skillet with high sides over medium heat
  • Gently sauté the shallots, stirring frequently for 2 minutes until softened
  • Add arborio rice to the onions and gently sauté, stirring consistently for an additional 3 minutes
  • Add garlic to the rice and sauté, stirring consistently for an additional 30 seconds
  • Add one ladle of warm broth to the rice along with all of the cooked pumpkin and any liquid, stirring gently but consistently
  • Gradually add remaining broth one ladle at a time until each is absorbed by the rice, stirring frequently throughout the 20 to 25 minute process
  • When adding the last of your broth at around 18 to 20 minutes, combine well with a vigorous stir, then reduce heat to medium-low and cover to cook rice through for the last 5 minutes, checking to make sure rice is done
  • Remove from heat, then incorporate the remaining tbsp of butter, grated parmesan cheese, salt & pepper, stirring well to combine

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.