Risotto alla zucca
Risotto alla zucca is a classic Northern Italian dish, particularly popular in Lombardy and Veneto. It features creamy Arborio or Carnaroli rice slowly cooked with broth, tender pumpkin (often a sweet variety like Mantuan pumpkin), onions, white wine, and finished with butter and Parmigiano-Reggiano cheese.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate fat from the butter and cheese, and a small amount of protein. It provides a good source of Vitamin A from the pumpkin, along with energy from the rice, with a typical serving containing roughly 400-550 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 600 mg |
| Potassium | 450 mg |
| Vitamin A | 300 µg RAE |
| Vitamin C | 15 mg |
| Calcium | 100 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 150 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The unique, creamy texture of risotto comes from the gradual release of starches from specific short-grain rice varieties, a technique central to Italian cooking. Nutritionally, the pumpkin adds a natural sweetness and a boost of beta-carotene, making it a comforting yet nourishing seasonal staple.
