Risotto alla Zucca

I enjoy the arrival of each new season as it means there will be a variety of new seasonal vegetables to use in my kitchen. I particularly love the wide variety of winter squash that are now available to us every fall. This is a wonderful autumn risotto made with butternut squash I like to make for special celebrations such as Thanksgiving. Once you taste it, however, you won’t want to save it just for special occasions!

I kept my version of this recipe simple, although I did roast my squash before adding it to the risotto to enhance the flavor. I have seen sausage added to this risotto which would make it a much heartier dish, and have also seen it served with a scoop of sauteed wild mushrooms on top. I personally prefer the simplicity of using just the squash in the risotto, flavored with fresh sage, which creates a delicate yet delicious risotto!

Buon Appetito!
Deborah Mele 

Risotto alla Zucca

Risotto alla Zucca

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Risotto flavored with pumpkin or butternut squash is a great fall starter for any meal.


For The Squash:

  • 1 Small Butternut Squash, Peeled, Seeds Removed And Cut Into 1 Inch Dice (About 3 1/2 to 4 Cups Total)
  • 2 Tablespoons Olive Oil

For The Risotto:

  • 1 Small Onion, Peeled & Finely Diced
  • 2 Tablespoons Olive Oil
  • 1 1/3 Carnaroli or Arborio Rice
  • 1/2 Cup White Wine
  • 4 Cups Homemade Chicken Broth, Heated
  • 2 Tablespoons Unsalted Butter
  • Freshly Ground Black Pepper
  • 1/3 Cup Grated Parmesan Cheese

To Serve:

  • Finely Sliced Fresh Sage Leaves
  • Freshly Grated Parmesan Cheese


  1. Preheat the oven to 375 degrees F.
  2. Toss the squash pieces with the olive oil and spread out onto a baking sheet.
  3. Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove from the oven.
  4. In a heavy saucepan heat the olive oil over medium low heat.
  5. Add the onion and cook until softened.
  6. Add the rice and stir to coat in the onion and oil, cooking it for a few minutes.
  7. Add the wine and cook until the wine is almost absorbed.
  8. Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes.
  9. Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite.
  10. Stir in the butter and 1/3 cup of the grated cheese.
  11. Serve in individual plates sprinkled with some chopped sage.
  12. Offer additional grated cheese at the table.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 28mgSodium: 1100mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 7g

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