A super creamy and flavorful risotto, the risotto with pumpkin, taleggio, and walnuts is a true warm and enveloping treat. I made it with Delica pumpkin, my favorite, but you can use the pumpkin you have at home or the one you prefer. If you like intense flavors, you can also use gorgonzola which has a much stronger taste.
Let’s get to work and make the risotto with pumpkin, taleggio, and walnuts together.
If you like risottos, here are some delicious ideas!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the preparation of risotto with pumpkin, taleggio, and walnuts
- 1.5 cups rice
- Half Delica pumpkin
- 1 onion
- 2 tbsp extra virgin olive oil
- Half glass dry white wine
- 4 cups vegetable broth
- 3.5 tbsp butter
- 0.25 cup grated parmesan
- 7 oz Taleggio
- 0.25 cup walnuts
Tools
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- 1 Casserole
Steps for preparing the risotto with taleggio and walnuts
Clean the pumpkin by removing fibers and seeds. Cut it into pieces and steam it. This way it will be easier to remove the skin.
Roughly chop an onion, I prefer red onion. Sauté it in a pan with a drizzle of olive oil. Add the pumpkin flesh and then the rice. Let it flavor and deglaze with white wine.
Cook by gradually adding the vegetable broth. Once cooked, remove the rice from the heat. Add the cold butter and parmesan. Let it rest for a few minutes.
Meanwhile, cut the taleggio into pieces. Add it to the risotto and mix. Plate it and decorate with crumbled walnut kernels.
Storage
You can store the risotto in the fridge, it will make a great crispy rice.
