Pumpkin Risotto (Risotto Di Zucca)

Pumpkin Risotto (Risotto Di Zucca)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

The traditional butter and cream in this recipe have been replaced with olive oil and yogurt. With pumpkin, the risotto achieves a creamy consistency without the extra fat.

  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    10 Servings
  • Serving size
    1/3 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 300

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 230mg
  • Total Carbohydrate 41g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 11g
  • Potassium 420mg

Choices/Exchanges: 2 1/2 Starch, 1 Fat



  • Extra Virgin Olive Oil
    3 tbsp
  • small yellow onion (minced)
  • Arborio or carnaroli rice
    2 cup
  • fresh pumpkin (finely chopped)
    1 1/4 lbs
  • white wine
    1 cup
  • vegetable stock
    6 cup
  • parmigiano-reggiano cheese (grated)
    4 oz
  • yogurt (low-fat)
    2 tbsp


  1. In a heavy-bottomed saucepan, warm the oil over medium heat. When the oil is hot, add the onion and sauté until tender, about 3-5 minutes, but do not let the onion brown.

  2. Add the rice and the pumpkin, and stir. Add the wine. Stir and cook until the wine evaporates.

  3. Add just enough stock to cover the rice. Mix slowly, making sure the rice does not stick to the bottom of the pan. Once the stock is nearly absorbed, add more stock to cover. Repeat this process until the rice has absorbed all the broth, about 18-19 minutes. The rice should be cooked through with a slightly chewy texture.

  4. Remove risotto from heat. Add the parmigiano-reggiano and yogurt. Mix vigorously until the risotto is well blended and has a creamy texture.

  5. Serve immediately.