• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Risotto Di Zucca

  • Recipe Submitted by on

Category: Vegetarian, Rice

 Ingredients List

  • 3 c Onions, yellow; sliced
  • 1 md Kabocha squash; cubed*
  • 1 1/2 tb Olive oil
  • 1 tb Butter
  • 1 Clove garlic; chopped
  • 1 ts Salt
  • 1 ts Sage, dried
  • 5 c Vegetable broth
  • 1 1/2 c Arborio rice
  • 1/4 c Marsala wine
  • 3/4 c White wine
  • 1 tb Balsamic vinegar
  • Fresh ground black pepper
  • 1/4 c Parmesan cheese; grated


* 2 1/4 pounds, or about 3-4 cups cubed. If kabocha squash is unavailable,
you can use buttercup squash, one of the hubbards, or a couple of acorn
squashes. Avoid the blander varieties such as butternut and banana squashes
~- you want rich, sweet flavor for this.

Peel the onions and cut them in quarters, then slice them crosswise. Peel
the Kabocha squash, cutting away any dark-green parts, seed it, and cut the
firm yellow flesh into 1/2-inch cubes.

Heat the oil and butter in a large, preferably non-stick saute pan. Add the
onions and chopped garlic and stir over high heat for 3-4 minutes, then add
the cubed squash, salt, and sage. Continue cooking on medium-high heat,
stirring often, until the vegetables are spotted with golden brown and the
squash is becoming tender about 15 minutes. Meanwhile, heat the
vegetable broth to a simmer.

Add the rice to the squash mixture and stir constantly for 2 minutes. Add
the Marsala, stir quickly as it cooks away, then add the white wine.

When the wine has all been absorbed, add about a cup of the hot broth,
along with the balsamic vinegar. Lower the heat to a simmer and stir the
risotto gently with a wooden spoon. As the broth is absorbed, add another
ladle, and then another, always keeping the rice moist, and stirring
constantly or at least very often. Some of the squash will fall apart into
a puree.

Use as much broth as you need to achieve rice that is al dente, tender but
firm, with a creamy sauce around it. It will take about 30 minutes, but
start tasting after 20 minutes.

At that point, correct the seasoning with a touch more salt and some pepper
if needed, and stir in about 1/4 cup of grated Parmesan cheese. Add another
1/2 ladle of broth, stir well, and serve at once in warmed, shallow bowls.
Garnish each serving with slivers of fresh basil, and pass more Parmesan
cheese separately.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?