The pumpkin, mushroom, and taleggio risotto is a winter first course full of flavor and very scenic, ideal for serving at an important lunch or dinner, and it is very easy to prepare, as all risottos are.
The pumpkin adds sweetness and creaminess, the mushrooms provide flavor and color, and the taleggio does the rest.
Then, if you do as we do and add half of the taleggio in slices on top of the risotto, you will see how it melts and stretches as you eat the risotto.
Curious? Find out how to prepare the pumpkin and taleggio risotto right after the photo!!
In the meantime, if you want to try some special risottos, I’ll leave you other ideas below!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin, Mushroom, and Taleggio Risotto
- 1 3/4 cups Carnaroli rice
- 9 oz mushrooms (I use chanterelles, but you can use your preferred type)
- 1 onion (small)
- 1 clove garlic
- 10.5 oz pumpkin (peeled)
- 1 glass white wine
- 1/2 cup Grana Padano DOP
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- 2 pinches black pepper
- 1/4 cup butter
Tools
- 1 Pan for risottos
- 1 Wooden spoon
Preparation of Pumpkin, Mushroom, and Taleggio Risotto
Start preparing the pumpkin, mushroom, and taleggio risotto by cooking the pumpkin. Cut it into cubes and cook it in 1 quart of lightly salted water until tender.
Save the pumpkin cooking water to use instead of broth for the risotto and reduce the pumpkin to a puree.
Clean the mushrooms by removing the roots and dirt with a damp cloth, then sauté them in a pan with the garlic clove and a drizzle of oil for 10 minutes.
In a high-sided pan, sauté the chopped onion with half the butter and the extra virgin olive oil for a few seconds, add the rice, and toast it until it becomes warm.
Add the mushrooms, leaving some aside for decoration.
Deglaze with white wine, letting it evaporate, then start adding the pumpkin cooking liquid a couple of ladles at a time.
After 5 minutes, incorporate the pumpkin puree, mix, and continue cooking the risotto with taleggio.
Once cooked, and off the heat, add the remaining butter, half of the taleggio cut into rather small pieces, and stir by shaking the pan back and forth.
Plate the taleggio risotto by placing a slice of taleggio and the reserved mushrooms on each plate.
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Storage of Pumpkin, Mushroom, and Taleggio Risotto
The taleggio risotto should be eaten as soon as it’s prepared, but if you have any leftover, you can try baking it with some grated cheese on top to gratinate.
Other Recipes
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