Risotto with pumpkin, taleggio, and speck, a main course based on rice and pumpkin, flavorful and very creamy, with an autumnal taste, and truly simple to prepare. A pumpkin risotto you didn’t know you needed, but will definitely want to try. The ingredients are obviously creamy rice, pumpkin, taleggio fondue, and crispy speck, a magical combination. Perfect for important lunches or dinners, it will please everyone. The ultimate autumn comfort food dish, a treat to recover from a rainy or stressful day. Try it immediately!
Here you can find more delicious pumpkin recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 648.68 (Kcal)
- Carbohydrates 70.88 (g) of which sugars 5.69 (g)
- Proteins 24.30 (g)
- Fat 28.87 (g) of which saturated 17.43 (g)of which unsaturated 9.06 (g)
- Fibers 1.76 (g)
- Sodium 1,545.42 (mg)
Indicative values for a portion of 527 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 risotto with pumpkin, taleggio, and speck
- 1 1/2 cups Carnaroli rice
- 1/4 cup butter
- 3 cups pumpkin
- 4 1/4 cups vegetable broth
- 1/2 cup Parmigiano Reggiano DOP
- 1 white onion
- 1 pinch black pepper
- 3 1/2 oz Taleggio cheese
- 3 1/2 oz speck
- 1/4 cup dry white wine
Tools
- Pot Lagostina Mia Lagoeasy'UP Pressure Cooker 7 L Stainless Steel 18/10 Ø 22 cm, Induction and Gas Pot, Easy Opening Lid, Irradial Plus 3-Layer Base, Dishwasher Safe
- Pan Moneta 0001850228 Etnea – 2-Handle Pan, Black, 28 cm
- Cutting Board Extra Thick High Quality Wooden Cutting Boards – Set of 3 Bamboo Cutting Boards – 33x22cm / 28x22cm / 22x15cm – Ideal for Cutting Meat, Vegetables, Cheese, and Bread
Preparation of risotto with pumpkin, taleggio, and speck
Let’s start by preparing the vegetable broth. In a pot, put half an onion, 2 stalks of celery, one carrot, a piece of stock cube, naturally cover everything with water, and a pinch of coarse salt. Set on medium heat until it boils.
Let’s deal with the pumpkin, cut it in half, then into slices. Remove the skin and cut the slices into chunks, which we’ll cook in a pan with a little oil, a piece of butter and let it cook on medium heat for about 20 minutes. Turn off the heat and cover with a lid.
Meanwhile, let’s crisp the smoked bacon, cut into cubes. We sauté it in a pan with a little oil for a few minutes. Cover and set aside.
Let’s prepare the risotto. Toast the rice dry in a pan for a few minutes. In another pan, put a drizzle of oil, set on medium heat, and after a few minutes add the finely chopped onion, sauté briefly and add the rice. Pour half a glass of white wine and let it evaporate a little. Start adding the vegetable broth one ladle at a time, be sure to stir the rice often with a wooden spoon, taste if necessary, to control the cooking. A few minutes before it’s done, add the pumpkin, and continue to stir, adding more broth if necessary
Once ready, turn off the heat, add the taleggio cut into pieces, the parmesan, stir, and finally add the speck as a garnish
