Name: Risotto alla Zucca Gialla (Butternut Squash Risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: Chopped fresh flat-leaf parsley or sage for garnish; 2½ to 3 cups peeled, cubed butternut squash (½-inch cubes); Salt to taste; 2 tablespoons chopped fresh sage; 6 to 8 tablespoons grated Parmesan cheese; Freshly ground black pepper to taste; 2 cups Arborio rice; ½ cup dry white wine (optional); 6 cups vegetable broth; 3 tablespoons olive oil, or part oil and part unsalted butter; 2 tablespoons chopped garlic

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Here is Aunt Zita’s recipe from Milka Passigli’s Le ricette di casa mia for a risotto made with the beloved zucca barucca, the “blessed” pumpkin of the Veneto. Our butternut squash is the closest to the Italian zucca, so it’s best to use it instead of pumpkin. For the history of its name.