Risotto di Zucca

Name: Risotto di Zucca (Pumpkin Risotto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 90 g butter; salt and pepper; 1 litre hot chicken stock; 30 g carnaroli rice; salt and pepper; 50 g Parmesan, grated; 1 garlic clove; 4 rosemary sprigs, 2 finely chopped; 1 small onion, finely chopped; 600 g pumpkin flesh, chopped into very small chunks

Pumpkin Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Pumpkin risotto is one of those comforting dishes which can please anybody. This specific recipe comes from the kitchen of the Hotel Cipriani in Venice. The chef, Renato Piccolotto, showed me his little secrets which I will now pass to you. It is a wonderful dish.”

Ingredients

2 tbsp olive oil
90 g butter
4 rosemary sprigs

Europe
Italy
Main course
Mediterranean
Venice
Gluten-free

Method

In a pan, heat the olive oil and a third of the butter, then add the 2 whole sprigs of rosemary, the garlic clove and pumpkin. The pumpkin will automatically exude some liquid so no water needs to be added. Cook for about 20 minutes, or until the pumpkin softens and dissolves. Remove the rosemary sprigs and garlic clove.

In another large pan, heat half the remaining butter and fry the o