Pumpkin Risotto with Speck and Crescenza is a typical autumn recipe, a very tasty first course, and simple to prepare.
I often find myself opening the fridge and getting inspired by the ingredients I have on hand, and in our house, at this time of year, pumpkin is almost never missing… it only took adding some creamy Crescenza and a few slices of speck, which I cooked in a pan to make it crispy, and we enjoyed this delicious risotto!
Risotto is a typical dish of northern Italy and my region, Lombardy. To get a creamy risotto, not dry and made properly, there are key steps to follow.
Toasting: the rice should be toasted in a pan, usually with oil or butter.
Cooking: done over low heat, adding the broth little by little to keep the rice moist and stirring often.
Creaming: necessary to give creaminess to the dish, it should be done off the heat. You add a fatty part that can be cheese or butter and mix it into the rice by shaking the pot or stirring with a spoon.
Do you also like pumpkin? Then check out these PUMPKIN RECIPES you absolutely must try.
In the kitchen, let your imagination run wild because it’s essential, and if you have no ideas, follow me, I’ll give you some tips!
Subscribe to my WhatsApp Channel and stay updated on the recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups Carnaroli rice
- 9 oz pumpkin (already cleaned)
- 3 oz Crescenza cheese
- 2 oz sliced speck
- 1 shallot
- 23 oz vegetable broth (approximately)
- 3.4 fl oz white wine
- 2 leaves sage
- 1 tbsp extra virgin olive oil
- salt
Recommended Tools
- Pot
How to Prepare Pumpkin Risotto with Speck and Crescenza
Cut the pumpkin into small pieces, chop the sage leaves and slice the speck into strips. Set everything aside and meanwhile, heat the vegetable broth.
Heat a non-stick pan and fry the speck until it becomes crispy, without adding fats. Set it aside and without cleaning the pan, add a drizzle of oil and the chopped shallot, which you will fry for two minutes.
Add the rice, and toast it for a couple of minutes over medium heat, stirring, then add the wine and let it evaporate. At this point lower the heat and add a little hot broth, the chopped sage, and the diced pumpkin. Stir and add the broth gradually as it absorbs until the rice is cooked.
Turn off the heat, add the Crescenza and stir to melt it and cream the rice. A delicious cream will form, now plate the rice by adding the crispy speck to each dish and if you like, garnish with two more sage leaves.
Notes
Pumpkin Risotto with Speck and Crescenza is a dish that should be eaten immediately, so I don’t recommend preparing it in advance.
