Creamy, savory Pumpkin Risotto (Risotto alla Zucca) is a popular autumn dish in northern Italy. In Italian, “zucca” can mean either “pumpkin” or “squash”. Here in the United States, because it’s difficult to find the variety of pumpkin grown in Italy, Honey Nut or Butternut squash are commonly used as substitutes in “risotto alla zucca”. Some recipes call for roasting a Sugar pumpkin, while others just call for using canned pumpkin puree. One recipe I read even called for baby yams. I prefer to see pieces of tender, orange squash floating in a savory sea of creamy rice. I also add a touch of nutmeg and some diced fried crispy pancetta to the dish as a counterpoint to the tender creamy rice and squash. Omit the pancetta to keep the dish vegetarian. However you choose to enjoy it, Buon Appetito!

Squash Risotto
Serves 4-6

INGREDIENTS

1 ½ cups Carnaroli or Arborio rice
1 pound (about 2 cups ½ inch dice) Honey Nut Squash (Butternut is ok)
½ a medium yellow onion chopped
6- 6 ½ cups chicken or vegetable broth (store-bought ok)
½ cup Parmigiano Reggiano cheese
5 ounces of pancetta sliced approximately ½ inch long x ¼ inch thick
½ cup dry white wine
¼ cup butter
black pepper to taste
fine salt to taste
1 tablespoon of extra virgin olive oil
1 tablespoon of finely sliced sage
generous pinch of fresh ground nutmeg (optional)
freshly chopped parsley for garnish

PREPARATION

Add the olive oil to a non-stick skillet over medium-high heat until shimmering. Add the pancetta and fry, stirring until it is brown and crisp. Remove the pancetta and any brown bits. Pour off the grease and wipe with a paper towel.
Add half the butter to the same skillet and melt until just beginning to brown. Add the diced squash and sauté stirring until it is almost tender with some resistance when pierced with a fork. (about 5 minutes) If the butter begins to get too brown and burn, lower the heat to medium. Add the chopped onion and continue to cook until the onion is tender. Scrape the squash-onion mixture into a bowl and reserve.
Wipe the skillet dry, add the rice, and toast it over medium-high heat; stirring often so the rice doesn’t brown or burn. (2-3 minutes) Note: toasting the rice yields a nuttier flavor to the risotto, but some cooks choose not to toast the rice. It’s a matter of preference.
Add the wine and continue stirring until the wine has evaporated.
After the wine has evaporated, lower the heat to medium-low and add ½ cup of hot broth, stirring gently until the broth has been absorbed. Continue to add ½ cup of broth at a time stirring until absorbed.
After you have added 3 cups of broth, add the squash-onion mixture along with the sliced sage. Continue to add ½ cup of broth at a time, stirring until absorbed and the rice is al dente and creamy. The total process takes approximately 15-20 minutes. Towards the end of cooking, season with salt and pepper and nutmeg if using. The risotto is done when the rice is tender with a bit of bite and the mixture has the consistency of a loose porridge.

7. Remove the skillet from the burner, and add the remaining butter and grated Parmesan cheese. Mix, then add a final ladle of broth if you prefer a looser, creamier risotto. Let it rest for a minute before serving. 8. Serve immediately on a warm plate. Garnish each plate with a sprinkle of chopped parsley and a few pieces of fried pancetta. (Extra points if you fry one large sage leaf for each plate.)

Left-over risotto can be kept closed in an airtight container in the fridge and is best eaten within 1-2 days. Add a little broth or water when reheating.

Wine pairing: Soave and Vernaccia are popular white wines in northern Italy. An Austrian Grüner Veltliner, Chablis, or Rosé would also work, or you could try a young Beaujolais.

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