Risotto alla Zucca (Butternut Squash Risotto)

Ingredients

• 1 tablespoonolive oil
• 40 g (1.4 oz)unsalted butter
• 1 mediumonion, finely diced
• 2garlic cloves
• 1 tablespoonfresh rosemary, finely chopped
• 500 g (17.6 oz)butternut squash, cut into 1-inch pieces
• 1.5 litres (50 fl oz)vegetable stock
• 350 g (12.3 oz)carnaroli rice
• 75 ml (2.5 fl oz)dry white wine
• 50 g (1.7 oz)Parmesan, grated

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large pan, then melt the butter in it. Add the onion and sauté over a medium heat for 4–5 minutes, until soft and slightly translucent.

2. 2

   Cook the squash

   Stir in the garlic and rosemary and cook for 1 minute, until fragrant. Add the butternut squash and 2 ladles of stock, then simmer for 15–20 minutes, until the squash is tender.

3. 3

   Toast the rice

   In a separate pan, add the rice directly and toast over a medium heat for 2–3 minutes. Pour in the white wine and cook for a further minute, or until the alcohol evaporates.

4. 4

   Cook the risotto

   Add the toasted rice to the pan with the squash and stir to combine. Add the remaining stock a ladle at a time, stirring occasionally, until the rice is al dente; you may use most or all of the stock. The risotto should remain a little loose, so add a bit more stock if it seems too dry.

5. 5

   Finish and serve

   Stir in the grated Parmesan and season to taste. Serve immediately, with extra Parmesan on top if you like.

What is risotto alla zucca?

Risotto alla zucca is an Italian rice dish made with squash, with zucca meaning squash or pumpkin in Italian. This version uses butternut squash, whose sweetness works well with savoury Parmesan and aromatic rosemary.

The method builds flavour by simmering the squash with onion and herbs before adding rice toasted separately. Carnaroli rice helps create a creamy texture while keeping its grains distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 8g protein, 47g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the butter, olive oil and Parmesan contribute much of the fat. The Parmesan also provides some protein, though this dish is mainly rice and squash. Balance the plate with a green salad or vegetables alongside.

Choosing the ingredients

Rice: Carnaroli is a good choice for risotto because it can be stirred with stock while retaining a pleasantly firm centre. Use the amount specified so the rice and squash cook together in the stated quantities of stock.

Squash: Cut the butternut into evenly sized 1-inch pieces so they soften at a similar rate. Fresh rosemary gives the sweet squash a savoury, fragrant counterpoint.

The two-pan method

Squash pan: Onion, garlic, rosemary and squash cook together with a little stock, giving the vegetables time to become tender before the rice is added.

Rice pan: Toasting the rice separately for 2–3 minutes gives it a dry, warm start. Add the wine and cook for another minute, until the alcohol has evaporated, before combining the rice with the squash.

Getting the texture right

Stock: Add it a ladle at a time and stir occasionally rather than pouring it all in at once. The rice should be al dente, and the finished risotto should still look a little fluid.

Doneness: Taste the rice as you approach the end of cooking; it should have some bite, not a hard centre. If the pan looks dry before the rice is ready, add a little more stock.

Timing and finishing

Squash first: Allow 15–20 minutes for the squash to simmer with 2 ladles of stock and become tender. The rice is toasted separately while the squash cooks.

Serve promptly: Stir in the Parmesan at the end and serve the risotto immediately, while it is still creamy and loose. Extra grated Parmesan can be offered at the table.

What to serve with it

A crisp green salad or simply cooked green vegetables make a fresh contrast to the soft, rich risotto. Keep any side dish lightly dressed so it does not compete with the squash and rosemary.

For a fuller meal, serve it as a main course; it can also work as a first course in a larger Italian-style dinner.

Recipe notes & tips

• Keep the stock close by so it is easy to add a ladle at a time.
• Cut the squash into similarly sized 1-inch pieces for more even cooking.
• Use a medium heat when softening the onion and toasting the rice.
• Stir occasionally as the stock goes in, but keep checking the rice for doneness.
• Add a little more stock if the risotto looks dry before the rice is al dente.
• Grate the Parmesan finely so it stirs into the hot risotto evenly.

Variations

• Use pumpkin: Replace the butternut squash with an equal amount of pumpkin cut into pieces.
• Change the herbs: Use finely chopped sage in place of rosemary for a different autumnal flavour.
• Add extra Parmesan: Offer more grated Parmesan at the table for a stronger savoury finish.
• Make it vegetarian: Check that the Parmesan is made with vegetarian-friendly rennet if needed.
• Use another risotto rice: Substitute another suitable risotto rice, keeping an eye on its texture as it cooks.

Common mistakes to avoid

• Uneven squash pieces: They may soften at different rates; cut them into similarly sized 1-inch pieces.
• Adding all the stock at once: The rice may cook unevenly; add it a ladle at a time.
• Dry risotto: It should retain some liquid; add a little more stock if it looks too dry.
• Overcooking the rice: It can lose its bite; check it as it approaches al dente.
• Skipping the wine reduction: The alcohol may not evaporate fully; cook the wine for about 1 minute before combining the rice and squash.
• Serving late: The texture can firm up as it stands; serve immediately after stirring in the Parmesan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the rice will be softer than when freshly made.

Frequently asked questions