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Risotto alla Zucca (Butternut Squash Risotto)

Course Main Course, Side Dish
Cuisine Italian
Keyword Risotto
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 serves 4-6 people


  • 2 cups Italian rice (Arborio, Carnaroli, Roma, etc.)
  • 1 cup dry white wine (room temp)
  • 3 tbsp extra virgin olive oil
  • 1/2 cup Grated Parmigiano-Reggiano or Grana Padano cheese
  • 4 cups diced butternut squash or pumpkin (diced into small, uniform cubes)
  • 4 cups vegetable stock
  • 2 large shallots or 1 medium onion (minced)
  • 3 tbsp ricotta cheese
  • salt and pepper to taste


  • Bring your vegetable stock to a simmer. Heat up a frying pan, add 1 tbsp of oil and let it warm up. Then add shallots or onions and saute until they become soft, about 5 minutes.
  • Add butternut squash and mix. Saute for a few minutes.
  • Add a few ladles of vegetable stock and simmer on a medium heat. Keep simmering and adding vegetable stock until the squash/pumpkin is soft.
  • In a separate frying pan, heat two tbsp of oil. Once the oil is warm add rice and mix until coated in olive oil. Stir frequently and cook the rice (approx. 2-3 minutes) until it becomes translucent. Be careful not to brown the rice!
  • Once rice is translucent, add wine and mix until wine evaporates.
  • Add rice to vegetable mixture then add vegetable broth one ladle full at a time and keep stirring on a medium flame. Keep repeating until the rice is al dente, which means firm but chewy, not mushy.
  • Once rice is cooked, turn off the flame. Add Parmesan cheese and ricotta cheese. Mix thoroughly. Adjust salt and add pepper to taste.
  • Top with a sprinkle of Parmesan cheese.


Risotto can be soupy or have a dryer consistency. It's all a matter of personal preference. If you prefer the consistency of thick soup, add more vegetable stock and ricotta cheese at the end. Butter can be substituted for ricotta cheese.