Pumpkin and Taleggio risotto is a first course with a delicate, creamy, and enveloping flavor. A rich and tasty main course.

A delicious and flavorful recipe, very pleasing in presentation, perfect for a family Sunday lunch or a dinner with friends.

However, there’s nothing to stop you from enjoying pumpkin and Taleggio risotto on more private occasions.
The recipe is easy and quick.

Indeed, pumpkin, with its delicate and slightly sweet flavor, pairs perfectly with Taleggio, which is a soft cheese with a fairly strong aroma and flavor that also adds creaminess to the risotto; the final touch is given by rosemary.

Why do I use “Carnaroli” rice? It’s one of the most used products for preparing risottos because it is characterized by an “always” al dente consistency, which it can maintain for a long time. That’s why it is suitable not only for rice salads but also for both seafood and land risottos.

All that’s left is to enjoy it.

Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

540.13 Kcal

calories per serving

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Energy 540.13 (Kcal)
Carbohydrates 71.69 (g) of which sugars 4.60 (g)
Proteins 13.56 (g)
Fat 21.74 (g) of which saturated 8.57 (g)of which unsaturated 0.37 (g)
Fibers 2.32 (g)
Sodium 1,437.48 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pumpkin and Taleggio Risotto

1.6 cups Carnaroli rice
1.1 lbs pumpkin (weight after cleaning)
1 sprig rosemary
5.3 oz Taleggio cheese
to taste extra virgin olive oil
salt
pepper
to taste chopped parsley (fresh)
Half glass white wine
1 stalk celery
1 yellow onion
carrot (1)
water (1.5 liters)
salt
1 tbsp extra virgin olive oil

Tools

Pot
Casserole

Steps for Risotto

First of all, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 1/2 liter of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15 to 20 minutes, strain it and keep it warm.
Alternatively, you can use a broth made with a vegetable bouillon cube (I leave the recipe for homemade vegetable bouillon cube in the links above). homemade vegetable bouillon cube
Cut the pumpkin into not too large cubes.
In a pan, heat the oil and fry the rosemary sprig, add the pumpkin and salt. Lower the heat and let it cook for about 15 minutes. Remove the rosemary.
Add a little vegetable broth if necessary.
Mash the pumpkin with the help of a fork.
In a casserole, heat some oil and toast the rice in it.
Deglaze with the white wine.
Let the alcohol evaporate.
Slightly lower the heat and start adding the boiling broth little by little, stirring.
Cook the risotto by stirring and moistening it with the hot broth a little at a time.
Wait for the broth to be absorbed by the rice before adding the next ladle.
Halfway through the cooking, add the pumpkin and if necessary, adjust the salt.
Follow the cooking time indicated on the rice package.
When the risotto is ready, add half a ladle of broth, the Taleggio cut into cubes, and turn off the heat.
If you like, also add a sprinkle of chopped parsley
Stir vigorously and let it rest for a couple of minutes covered before serving.
Serve on plates and finish with a sprinkle of fresh pepper.
Garnish with freshly chopped parsley
Enjoy your meal.