Pumpkin and Toma Cheese Risotto is a first course with a delicate, creamy, and enveloping flavor. A rich and tasty first course.
A delicious, flavorful recipe, also very pleasant in presentation, making it perfect for a Sunday family lunch or dinner with friends.
Nothing prevents you, however, from enjoying the pumpkin and toma cheese risotto on more private occasions.
The recipe is easy and quick.
In fact, the pumpkin, with its delicate and sweet flavor, pairs perfectly with the toma cheese, which has a fairly strong aroma and flavor and also adds creaminess to the risotto; the final touch is given by the rosemary.

Toma is a delicious cheese… I chose the semi-fat variant obtained with skimmed milk. Its intense and aromatic flavor, delicately eyeletted white straw-colored paste wrapped in an elastic brown-reddish non-edible rind. It contains no preservatives, colorings, flavors, or additives and pairs perfectly with seasonal vegetables, hot polenta, and in general with bread, pasta, and rice.
It also has the fabulous quality of melting perfectly, making everything it touches gooey and delicious!

Why do I use “Carnaroli” rice? It’s one of the most used products for preparing risottos because it is characterized by an “always” al dente texture, which it is able to maintain for a long time.

That’s why it is suitable not only for rice salads but also for risottos, both sea and land.
All you have to do is enjoy it.

Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

615.83 Kcal

calories per serving

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Energy 615.83 (Kcal)
Carbohydrates 76.90 (g) of which sugars 4.86 (g)
Proteins 16.82 (g)
Fat 26.81 (g) of which saturated 10.28 (g)of which unsaturated 0.39 (g)
Fibers 2.73 (g)
Sodium 1,376.47 (mg)

Indicative values for a portion of 180 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

11 oz Carnaroli rice
17.6 oz pumpkin (weight when cleaned)
1 sprig rosemary
5.3 oz toma cheese (or cheese of your choice)
to taste extra virgin olive oil
Half glass white wine
1 bunch parsley
salt
pepper
1 stalk celery
1 onion
carrot
water (1 and a half liters)
salt
1 tablespoon extra virgin olive oil

Tools

Pot
Casserole
Immersion Blenders

Steps for the risotto with toma cheese

First of all, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 1/2 liter of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it warm.
Alternatively, you can use broth made with a vegetable stock cube, (I leave you the homemade vegetable stock cube recipe in the links above). homemade vegetable stock cube
Cut the pumpkin into cubes not too large.
In a pan, heat the oil and sauté the rosemary sprig, add the pumpkin and salt it. Lower the heat and cook for about 15 minutes.
Remove the rosemary.
Add a little vegetable broth if necessary.
Place the pumpkin in the immersion glass and then blend it.
Cut the cheese, the toma
In a casserole, heat some oil and toast the rice.
Deglaze with white wine.
Let the alcohol evaporate.
Lower the heat slightly and start adding the hot broth little by little, stirring.
Cook the risotto by stirring and drizzling it with hot broth a little at a time.
Wait for the broth to be absorbed by the rice before adding the next ladleful.
Halfway through cooking, add the pumpkin and if necessary adjust the salt.
Respect the cooking time indicated on the rice package.
When the risotto is ready, add half a ladle of broth if necessary, the toma cheese cut into cubes, and turn off the heat.
If you like, add a sprinkle of chopped parsley.
Stir vigorously and let it rest covered for a couple of minutes before serving.
Serve on plates and finish with a sprinkle of fresh black pepper.
Decorate with freshly chopped parsley.
Enjoy your meal.