Risotto alla Zucca

Ingredients

• 320 gcarnaroli rice$1.53
• 600 gpumpkin$2.46
• 1 eachonion$1.23
• 1.2 lvegetable broth$3.28
• 120 mlwhite wine$1.47
• 60 gbutter$1.06
• 80 gvegetarian hard cheese (in place of Parmesan)$3.93
• 1 tspsalt$0.02
• 0.25 tspblack pepper$0.04
• Total for 4 servings$15.02

Most of the cost is vegetarian hard cheese (in place of parmesan) ($3.93) and vegetable broth ($3.28). With oil, spices and staples already at home, the shop drops to about $8.72. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Keep the vegetable broth hot at a gentle simmer in a small saucepan over low heat. Peel and dice the pumpkin into 1 cm cubes, and finely chop the onion.
2. Melt one third of the butter (20 g) in a wide pot or skillet over medium-low heat. Add the onion and half the salt, cooking for 5 to 7 minutes until soft and translucent without browning.
3. Add the pumpkin and a ladleful (about 120 ml) of hot vegetable broth. Cover and simmer over medium heat for 10 to 12 minutes, stirring occasionally and crushing the cubes with the back of a wooden spoon until tender and broken down into a soft purée.
4. Stir the carnaroli rice into the pan and toast over medium heat for 2 minutes until hot to the touch and translucent around the edges. Pour in the white wine and stir continuously for 1 to 2 minutes until the alcohol smell dissipates and the liquid is completely absorbed.
5. Ladle in enough hot vegetable broth to just cover the rice, maintaining a steady simmer. Continue adding hot broth ladle by ladle for 15 to 18 minutes, stirring frequently and allowing each addition to absorb before adding the next, until the rice is creamy and al dente.
6. Remove the pot from the heat. Add the remaining cold butter, the vegetarian hard cheese, the black pepper, and the remaining salt, then stir vigorously for 1 minute to mantecare until glossy and emulsified. Cover and rest for 2 minutes.
7. Ladle the risotto onto warm, flat plates, gently tapping the bottom of each plate so the risotto flows into a soft, wavy layer (all'onda), and serve immediately.