Italian Risotto alla Zucca: Creamy Roasted Pumpkin Risotto with Sage Brown Butter

Heat the oven to 425F. Toss the pumpkin with 1 tablespoon olive oil, salt and pepper and roast on a sheet pan for 25 to 30 minutes until tender and caramelized at the edges. Mash about one-third of it into a rough puree.

Serves 4

Ingredients

• 1 1/2 pounds pumpkin or butternut squash, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 6 cups chicken or vegetable stock, kept hot
• 1 small onion, finely chopped
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 4 tablespoons butter, divided
• 12 fresh sage leaves
• 3/4 cup finely grated Parmigiano-Reggiano, plus more to serve
• 1/4 teaspoon freshly grated nutmeg
• Salt and black pepper to taste

Instructions

1. Heat the oven to 425F. Toss the pumpkin with 1 tablespoon olive oil, salt and pepper and roast on a sheet pan for 25 to 30 minutes until tender and caramelized at the edges. Mash about one-third of it into a rough puree.
2. In a wide heavy pan, warm the remaining olive oil and 1 tablespoon butter over medium heat. Cook the onion gently for 6 minutes until soft but not browned.
3. Add the rice and stir for 2 minutes until the grains are coated and translucent at the edges.
4. Pour in the wine and stir until it is almost completely absorbed.
5. Add the hot stock a ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Continue for 18 to 20 minutes until the rice is creamy and just tender with a slight bite.
6. Stir in the pumpkin puree and the nutmeg during the last 5 minutes, then fold in the roasted pumpkin cubes.
7. Meanwhile, melt the remaining 3 tablespoons butter in a small pan over medium heat. Add the sage leaves and cook for 2 to 3 minutes until the butter turns nutty brown and the sage is crisp.
8. Take the risotto off the heat and beat in the Parmigiano and a spoonful of the brown butter for the classic mantecatura. Season, cover and rest 2 minutes.
9. Serve in warm shallow bowls, spooning the remaining sage brown butter and crisp leaves over the top with extra cheese.
10. Risotto alla zucca comes from the Po Valley of northern Italy, where Mantua and Ferrara are famous for their sweet, dense orange pumpkins, the same zucca that fills Mantua's celebrated tortelli. In autumn, Lombard and Venetian kitchens turn the harvest into this golden risotto, often finished with sage and Parmigiano. Its velvety texture and gentle sweetness make it one of the most comforting dinners of the season.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 14g
• Fat: 20g
• Carbohydrates: 70g
• Fiber: 5g
• Sugar: 6g
• Sodium: 780mg