Nonna Antoinette Capodicci’s Pumpkin Risotto

Name: Nonna Antoinette Capodicci’s Pumpkin Risotto (Risotto alla Zucca)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 quarts (1.9 L) chicken broth; 3 tablespoons (45 ml) extra-virgin olive oil; 6 ounces (170 g) pancetta, cut into ¼-inch (6 mm) dice; 1 large red onion, cut into ¼-inch (6 mm) dice; 2 cloves garlic, minced; 24 ounces (679 g) Arborio rice, rinsed; 1 pound (454 g) butternut squash, fresh or frozen, cut into ½-inch (13 mm) dice; 1 can (15 ounces, or 425 g) pure pumpkin (not pumpkin pie filling); 1 can (15 ounces, or 425 g) pure pumpkin (not pumpkin pie filling); 6 ounces (170 g) Parmigiano-Reggiano cheese, coarsely grated; 6 ounces (170 g) Fontina cheese, cut into ½-inch (13 mm) dice; 2 teaspoons salt; Black pepper, to taste; Dash ground nutmeg

Risotto alla Zucca

Preparation info

Yield:
10 to 12
servings

Difficulty
Easy
Ready in
40 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

This incredibly rich risotto will leave all your guests satisfied. It gets its lovely color from the pumpkin puree and its unique flavor from the Fontina cheese, which takes the place of butter in the mantecare process, when the ingredients are creamed together. This recipe makes a large batch that Nonna Antoinette usually serves buffet-style for her big Italian-American Thanksgiving, which never has fewer than a dozen people.

Ingredients

Americas
Europe
United States
Italy
Side dish
Gluten-free
Thanksgiving

Ingredients

Method