Risotto alla Zucca (Butternut Squash Risotto)

Creamy and delicate, this risotto alla zucca (butternut squash risotto) is truly irresistible. The simple flavours create an unforgettable dish that's perfect for all occasions, from a romantic dinner to Halloween.

Risotto alla zucca is a staple of Italian cuisine, and while it does take almost an hour to make, the result is so full of warmth and flavour you'll never regret it for one second.

Zucca means both pumpkin and butternut squash in Italian and the risotto is typically made with squash, vegetable stock and lots of Parmesan.

If you want to make it vegetarian, you need to make sure you use a type of hard cheese that's suitable for vegetarians. Parmigiano Reggiano, the most obvious choice for this recipe, is not vegetarian, unfortunately.

There are multiple ways to make butternut squash risotto, as you can either roast the squash in the oven or cook it in the same pan you're making the risotto.

I opted for the latter as I like to infuse the delicate pieces of squash with the flavours of onion, garlic and fresh herbs I first saute in butter.

What do you need to make butternut squash risotto?

You only need a handful of ingredients to make this risotto. Try to use the best quality ingredients possible to get that unforgettable flavour.

Here's what you need to make squash risotto.

Olive oil and butter — Butter is the best base for risotto because it makes it creamy and infuses it with an unmistakable flavour. However, butter burns quite quickly, so mixing it with some olive oil will slow this down. Plus, olive oil is healthier than butter, so mixing the two will give you the best of both worlds.

Fresh rosemary — I like to make this risotto with fresh rosemary because I really like the way it pairs with the delicate flavour of the squash. You can also add some fresh thyme or sage if you want. If you don't have fresh rosemary, use one teaspoon of dry rosemary instead.

Butternut squash — Fresh butternut squash is best for this recipe. If you want to use frozen squash, keep in mind that it will release some water during cooking. The flavour won't be quite the same, so always use fresh squash if possible.

Vegetable stock — Use the best quality vegetable stock you can find or even make your own. It will make quite a difference when it comes to the flavour of the risotto.

Carnaroli rice — I use Carnaroli rice for risottos, but any Italian short-grain rice such as Arborio or Vialone would do. Only use short-grain rice because the high-starch content tends to absorb less liquid, so the risotto will be creamy. NEVER rinse the rice for risotto.

Dry white wine — Any dry, unoaked white wine works for risotto. Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay are all excellent choices.

Parmesan — Parmiggiano Reggiano is the obvious choice for this risotto. Besides enriching the flavour of the risotto, the Parmesan also acts as a thickening agent.

This squash risotto is quite versatile, so you can enrich it with soft cheeses such as taleggio or gorgonzola.

If you're not looking to make the risotto vegetarian, you can add some guanciale or pancetta to the saute for extra flavour.

Make it vegan

It's quite easy to make this butternut squash vegan. All you have to do is use vegan butter and vegan Parmesan instead of the regular ones. Apart from these two ingredients, this recipe is naturally vegan-friendly.

How do you make risotto alla zucca?

• In a large pan, heat the olive oil and then melt the butter in it.
• Add the onion and saute it for 4-5 minutes over medium heat until soft and slightly translucent.
• Stir in the garlic and fresh rosemary and continue to cook for another minute until fragrant.
• Add the butternut squash to the pan together with 2 ladles of the stock and simmer for 15-20 minutes until tender.

• In a separate pan, toast the rice for 2-3 minutes on medium heat by adding it straight to the pan.
• Add the white wine and cook for another minute or until the alcohol evaporates.
• Add the toasted rice to the pan with the butternut squash and stir to combine.
• Start adding stock one ladle at a time, stirring occasionally. Repeat until you use most or all the stock and the rice is al dente. The risotto should still have some liquid — if it looks too dry, use a bit more stock.
• Stir in the grated Parmesan, season to taste, and serve immediately, with some extra parmesan on top if you like.

Recipe notes and tips

• The risotto is best served immediately, but leftovers will keep in the fridge for a day or two. Make sure you store it in an airtight container. You can reheat it by adding one or two ladles of vegetable stock and then stir in a bit of extra Parmesan.
• If you want to make the risotto even creamier, stir in a knob of butter at the end.
• Butternut squash risotto pairs great with an oaked Chardonnay, as the creamy texture of the wine complements the risotto's richness perfectly.

If you liked this risotto alla zucca, why not try some of my other delicious risotto recipes?

Asparagus and Artichoke Risotto (Risotto ai Carciofi)

Risotto with Italian Sausage (Risotto con Salsiccia)

Risotto All'Amatriciana

Bacon and Chicken Risotto

Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)

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