PUMPKIN AND PHILADELPHIA RISOTTO is a creamy, velvety and irresistibly comforting dish that brings the warmth and colors of autumn to the table. The pumpkin’s natural sweetness blends with the creaminess of Philadelphia cream cheese to create a risotto that is delicate yet full of flavor, with a balanced taste and a soft, enveloping texture.
The preparation is simple, but the result is surprisingly refined: the Philadelphia, added at the end of cooking, replaces the butter in the final creaming and gives a soft, glossy texture without making the dish heavy. A finishing touch — a sprinkle of Parmigiano or some chopped walnuts — adds character and completes a dish perfect for cooler evenings or for an elegant yet wholesome lunch.
A creamy and light comfort food at the same time, celebrating pumpkin’s versatility and transforming a few simple ingredients into a chef-style risotto.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups Carnaroli rice
- 1 cup Delica pumpkin (weight of pumpkin flesh only)
- 1/2 cup cream cheese (Philadelphia)
- 4 1/4 cups vegetable broth
- Half onion (or 1 shallot)
- 1/2 cup grated Parmigiano-Reggiano
- as needed extra virgin olive oil
- Half glass white wine
- rosemary
- to taste salt
- to taste black pepper
Steps
The preparation of PUMPKIN AND GORGONZOLA RISOTTO is really easy and within everyone’s reach.
First, prepare a classic vegetable broth with celery, carrot and onion. To speed things up you can use a broth concentrate or a ready-made broth.
In a pan with a little oil, sauté the shallot cut into small pieces. When it becomes translucent, add the pumpkin cut into pieces and the chopped rosemary needles.
After browning the pumpkin, add a ladle of broth, season with pepper and let cook for 10 minutes. When the broth has been absorbed, add the rice, lightly salt it and toast it for 2 minutes.Deglaze with the white wine and let the alcohol evaporate. Moisten the rice with a ladle of vegetable broth at a time, stirring occasionally and adding more broth as the previous addition is absorbed.
When the rice is cooked, turn off the heat and finish the risotto by stirring in the cream cheese and the grated Parmigiano Reggiano.Let the pumpkin and Philadelphia risotto rest for a few minutes covered with a lid, then plate and enjoy it to the last forkful.
