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Risotto alla zucca

  • 0:20 Prep
  • 0:30 Cook
  • Makes 4


  • 1.25L (5 cups) Massel salt reduced chicken style liquid stock
  • 1 sprig fresh rosemary
  • 1 tablespoon olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 450g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 70g (1 cup) shredded parmesan
  • 2 tablespoons chopped fresh continental parsley
  • Shaved parmesan, to serve


  • 1
    Bring the stock and rosemary just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
  • 2
    Heat the oil and half the butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 2-3 minutes or until grains appear slightly glassy. Stir in the pumpkin.
  • 3
    Add 1 ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
  • 4
    Remove from heat. Stir in the shredded parmesan, parsley and remaining butter. Season with salt and pepper. Divide the risotto among serving bowls. Top with shaved parmesan and season with pepper.

Source: taste.com.au


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