The creamy risotto with pumpkin and scamorza cheese is a very tasty and intense vegetarian first course that combines the sweetness of the pumpkin with the savory taste of the smoked scamorza cheese and rosemary needles.
A simple but perfect dish for the arrival of autumn days, very creamy and stringy, just choose an excellent seasonal pumpkin with juicy yellow flesh and, with just a few ingredients, you will get a risotto that is not only creamy, tasty and fragrant but also inviting.
A recipe that cannot be missing from tables with the arrival of the first cold and that you can customize according to your tastes by adding speck, bacon, or crispy pork jowl that give an extra touch of flavor to the dish.
The recipe is very simple to follow, after the photo you will find the procedure with step-by-step photos!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Creamy Risotto with Pumpkin and Scamorza
- 4 cups pumpkin (cleaned)
- 1.5 cups Carnaroli rice
- 1 red onion (small)
- to taste extra virgin olive oil
- Half glass white wine
- to taste vegetable broth
- 3.5 tbsps butter
- 0.5 cup Grana Padano PDO (grated)
- 4 oz smoked scamorza cheese
- 1 sprig rosemary
Tools
- Cutting board
- Knife
- Pan large and deep
- Small pot
Preparation for Creamy Risotto with Pumpkin and Scamorza
When preparing a risotto, the first thing to do is make the vegetable broth using potatoes, zucchini, tomato, celery, and carrot. It should boil for at least 40 minutes. Alternatively, you can save time by using ready-made broth or bouillon cubes.
Clean the pumpkin by removing the skin and cutting it into small cubes. Peel and chop the onion.
Sauté the onion in a pan with extra virgin olive oil; when it becomes golden, add the pumpkin cubes and chopped rosemary needles and start to brown.
In another small pot, keep the vegetable broth warm.
When the pumpkin starts to brown, add a ladle of vegetable broth and let it stew for about 5 minutes.
Add the rice, toast and brown it together with the pumpkin, deglaze with white wine and let it evaporate, then gradually add broth and cook slowly for about 18 minutes.Stir and mash the pumpkin cubes so they blend better into the risotto, making it creamier.
At the end of cooking, stir in the butter, Parmesan, and chopped scamorza cheese.Mix everything well, taste and adjust the salt as needed.
Serve the hot risotto with additional diced scamorza that will melt with the heat of the rice itself and some rosemary sprigs…. and enjoy your meal!Find all my sweet and savory pumpkin recipes, from appetizers to desserts in this collection here
My top list of pumpkin recipes
Tips and Variations
You can customize the recipe by replacing scamorza with provola cheese.
For an extra touch to the dish, add some crispy bacon when serving!
