RICE with PUMPKIN YELLOW ZUCCHINI and speck, a light and tasty dish to make in no time, a very simple and tasty autumn recipe, light, great for both lunch and dinner.
My daughter loves pumpkin in all its versions, so when they brought me a nice fresh one along with some yellow zucchinis from Munich (the ones usually used in French ratatouille), I couldn’t just leave them there in the fridge looking at me! I thought: “Why not make a nice creamy, colorful, and light risotto, perfect for these autumn days?”. And so my RICE with PUMPKIN YELLOW ZUCCHINI and speck was born.
What I like most about this dish is that it has a delicate yet enveloping flavor: the pumpkin gives it that sweetness that everyone loves, while the yellow zucchinis add a more aromatic flavor compared to the classic green ones. In just a few minutes, you can serve a healthy, vegetarian, and balanced first course that doesn’t weigh you down but satisfies just right.
It’s the perfect recipe for when you crave comfort food but don’t have time to spend in the kitchen. A risotto that is prepared simply, with seasonal ingredients, and that you can customize as you wish.
This rice with pumpkin and yellow zucchini is also ideal for children: the bright colors make it inviting, and the sweet taste of the pumpkin always wins. In short, one of those recipes that puts everyone in agreement at the table, perfect both for a family dinner and when you have guests and want to bring a touch of originality with simple ingredients.
Follow me in the kitchen today there’s rice with pumpkin yellow zucchini and speck.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups yellow zucchinis
- 14 oz pumpkin
- Half onion
- 5 oz speck
- 12 1/3 oz rice (for me whole grain)
Steps
Peel the pumpkin and cut it into not too large pieces.
Slice the onion, sauté it, and add the pumpkin, add water and cook with a lid for about ten minutes, mash it with a fork and add the speck.
Thinly slice the zucchinis and cook them in a pan with a drizzle of oil, set aside.
Cook the rice, drain it without removing all the water and pour it into the seasoning, add a bit of water and mix well, finally add the zucchinis.
Serve the rice on plates, add a sprinkle of parmesan if you like, and some chopped parsley.
Bon appétit
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RICE with PUMPKIN YELLOW ZUCCHINI and speck
Extra tips
If you want to make it lighter, you can cook it like a risotto but without creaming it, so it remains even more digestible.
For a vegan dish, you can use plant-based milk (such as oat or soy) instead of cheese for creaming.
Adding spices like nutmeg or curry will give you a more fragrant and original variant.
With a bit of toasted nuts (walnuts or almonds) on top, it becomes an elegant dish to serve even at a dinner with friends.
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FAQ RICE with PUMPKIN YELLOW ZUCCHINI and speck
Can I replace yellow zucchinis with green ones?
Yes, they are still good, but the yellow ones give a more vibrant color and a slightly different flavor.
Can the rice with pumpkin zucchini and speck be prepared in advance?
It’s better enjoyed freshly made, but you can cook the pumpkin and zucchinis in advance and then add the rice at the last minute.
Is it suitable for a vegetarian diet?
Of course, the dish is naturally vegetarian and balanced. Just avoid adding deli meats or heavy seasonings.
What type of rice should I use for this recipe?
A risotto rice (carnaroli or arborio) is ideal, but if you’re short on time, parboiled rice will also do.
