Risotto di Zucca e Rosmarino

Pumpkin and Rosemary Risotto

Risotto di Zucca e Rosmarino

Carnaroli or Arborio rice, pumpkin and wild Mediterranean rosemary are the key ingredients in making delicious risotto.  The risotto is gently toasted until golden, then smothered with a generous ladle of vegetable broth.  The art of a delicious of risotto is the toasting of the rice.  Adding broth to the rice, constant stirring and repeating the process for 20 minutes is the secret to a perfect risotto.  Once the rice has created a creamy consistency, add the pumpkin and fold it into the mixture.  Plate and serve immediately with a drizzle of extra virgin olive oil.  

Difficulty: Beginner Servings: 2 Best Season: Fall



  1. In a pan, cook the pumpkin with half of the chopped onions over low to medium heat. Add a cup of water and rosemary and cook for 20 minutes.

    In another pan, add butter or peanut oil and fry the other half of the onions until golden. Add in the rice and toast for a moment. One ladle-full at a time, add the heated vegetable broth to the rice. Allow the broth to reduce and then add another ladle full of broth. When the rice is close to being done, add the pumpkin mixture and Parmigiano to taste. Cook for a few more minutes and serve.

    *(To make your own vegetable broth, place vegetables—carrots, celery, onions, and any other vegetables of your choosing, in cold water. Bring to a boil. Reduce to half.)

Keywords: risotto,