The pumpkin and robiola risotto is a first course with pumpkin that will surprise you with its simplicity and its delicate flavor. It has a creamy texture and is very pleasant on the palate: this autumn first course combines the sweetness of pumpkin with the softness of robiola. A perfect dish for those who love recipes with pumpkin and delicate flavors.
It’s perfect for everyday lunches, when you want to eat something good and tasty, but without feeling heavy.
This recipe is perfect for those looking for autumn recipes with pumpkin, being a tasty and creamier version of classic pumpkin risotto, with the addition of robiola. If you like, you can further enrich it with nuts or diced cold cuts, but also with spices and aromatic herbs.
And for the moms listening, I assure you this risotto is always very appreciated by children and can be a valid alternative for a balanced and complete single dish. Prepare it for your kids by blending the pumpkin with the robiola and maybe replacing the butter with a drizzle of extra virgin olive oil added raw.
Well, now let’s move on to the recipe and see together how to prepare this delicious pumpkin and robiola risotto. At the end of the recipe, I’ll also include the procedure for preparing pumpkin and robiola risotto with Bimby. But first, I’ll leave you with some other pumpkin ideas!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing pumpkin and robiola risotto
- 1.5 cups Carnaroli rice
- 1 onion (or shallot)
- 2 tbsp extra virgin olive oil
- 1 lb pumpkin (net of waste)
- 5.3 oz robiola (or other creamy cheese)
- 1.8 oz Parmigiano Reggiano DOP
- 1 sprig chopped parsley
- to taste salt
- 2 tbsp butter
- to taste pepper
- 3.4 cups water
- 1 carrot
- 1 onion
- 1 stalk celery
- 3 tomatoes
Tools for preparing pumpkin and robiola risotto
- Saucepan
- Cutting board
- Knife
- Ladles
- Wooden spoon
Preparation of pumpkin and robiola risotto
Preparing pumpkin and robiola risotto is very simple. Let’s look at the procedure together. At the end of the recipe, you will also find the Bimby procedure.
Before starting to prepare the risotto, place about 1 quart of water in a pot with 2-3 chopped tomatoes, a sliced carrot, an onion cut into pieces, and a stalk of celery. Bring to a boil and cook for about half an hour. Then turn off the heat and keep the broth warm, covering the pot with a lid. Do not salt the broth.
Cut the pumpkin into cubes that are not too large and approximately the same size.
In a pan, place a generous drizzle of extra virgin olive oil, the thinly sliced onion, and the pumpkin cubes.
Add a pinch of salt and pepper and cook covered on low heat for about 10 minutes.Slightly increase the heat and add the rice. Toast it for up to a minute, stirring with a spoon.
Begin adding a few ladles of hot broth into the pan and cook your pumpkin and robiola risotto on low heat, stirring occasionally.
Add little broth at a time as it is absorbed by the rice.When the rice is almost cooked, add the tablespoons of Parmigiano and the butter and mix for a couple of minutes off the heat.
Finally, add the robiola (or other spreadable cheese) and let it melt, stirring with a wooden spoon.
Adjust the salt, add a sprinkle of pepper, and finish your pumpkin and robiola risotto with a bit of fresh chopped parsley. Let it rest for a couple of minutes before serving.
Your risotto is ready to be served! Easy, delicate, and delicious! Try it and let me know!If you want to prepare this delicious risotto with the Bimby, here is the procedure. For preparation in the Bimby, you will need 120 g + 600 g of vegetable broth (or water).
Place the onion, cut into pieces, into the bowl: 5 sec. speed 7
Bring everything down to the bottom with the spatula and add the oil: sauté 3 min. 100°F speed 2 Counterclockwise.
Bring everything down to the bottom again and add the pumpkin cubes and about 110 g of vegetable broth (or water): 8 min. 100°F Counterclockwise Soft.
Add the rice: 2 min. Counterclockwise Soft.
Add the 600 g of water, a pinch of salt and pepper, mix with the spatula, and then cook: 13 min. Counterclockwise Speed Soft. Obviously, also adjust the cooking time based on the cooking time indicated on the rice package.
Once the rice is cooked, add the robiola, butter, and Parmigiano: 2 min Counterclockwise Soft.
And here is your pumpkin and robiola Bimby risotto ready!
Tips
– You can enrich the risotto with pepper, sage, rosemary, or a few basil leaves.
– If you have leftover risotto, store it in the fridge for a maximum of 24-48 hours. You can heat it in the microwave or in a pan or you can put it in a baking dish, sprinkle with Parmigiano and a little bread crumbs and gratin in the oven for 10-15 minutes at 350°F.
– If you want to make the risotto even creamier, you can blend a part of the pumpkin after cooking it.
Frequently Asked Questions
Can I use another type of cheese instead of robiola?
Sure, you can use any creamy spreadable cheese: Philadelphia, Stracchino, Crescenza, or even Gorgonzola.
What is the best pumpkin for making pumpkin risotto?
The most recommended are the Delica variety (the one with the green skin), or the Mantovana or Butternut. This is because they have a firm, flavorful, and sweet pulp.
Can pumpkin and robiola risotto be made lighter?
Yes, you can replace the butter with a drizzle of extra virgin olive oil and you can use a smaller quantity of robiola or use lighter cheeses, like ricotta.
