The pumpkin and taleggio risotto is the ultimate comfort food, ideal for the cooler days of fall. The sweet and delicate flavor of pumpkin combines with the bold taste of taleggio, creating an irresistible combination that delights with every spoonful. This dish is perfect for a family dinner or to surprise guests with a creamy and enveloping first course. Not only is it easy to prepare, but its rich taste makes it a real treat for the palate.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 5.6 oz Carnaroli Rice
- 2 cups Vegetable Broth (you can make it at home with celery, carrot, and onion, or use a vegetable bouillon cube)
- 8.8 oz Pumpkin
- 1 Onion
- to taste Salt
- to taste Pepper
- to taste Extra Virgin Olive Oil
- to taste Butter
- to taste White Wine
- 3.5 oz Taleggio (in cubes)
Preparation
For a perfect risotto, the broth must be hot. If you have time, prepare it at home with celery, carrot, and onion, but a quality vegetable bouillon cube can work just fine. The important thing is to keep it hot during the risotto cooking.
In a pan, heat a drizzle of olive oil and add the finely chopped onion. Let it soften over medium heat, then add the pumpkin cut into cubes. Cook for about 5 minutes, adding a little vegetable broth if necessary to prevent sticking.
Place a pot over moderate heat, add the Carnaroli rice dry and toast it for about 3 minutes, stirring frequently. This step is important because it helps to keep the risotto al dente, preventing it from becoming too soft.
Deglaze the toasted rice with white wine. Let the alcohol evaporate, then start adding the hot broth little by little and incorporate the pumpkin. Continue stirring and add broth each time the rice dries out, until fully cooked (about 18-20 minutes). The risotto should be creamy and al dente.
Once the rice is ready, add the taleggio cubes and a knob of butter. Stir well to melt the cheese and achieve a creamy consistency. Cover with a lid for a couple of minutes so that the taleggio blends perfectly with the risotto.
Stir again, adjust the salt and pepper, and serve immediately, perhaps garnished with a few fresh rosemary leaves or a grind of black pepper. The pumpkin and taleggio risotto is ready to be enjoyed!
Tips
If you want an extra touch, you can add chopped walnuts or toasted pumpkin seeds for a crunchy contrast.
You can replace taleggio with a more aged cheese, like gorgonzola, if you prefer a more intense flavor.
If you want to make the dish even richer, add a tablespoon of fresh cream while stirring.
Notes
Carnaroli rice is perfect for risotto because it holds its shape well during cooking and releases the necessary starch to create creaminess. If you can’t find it, you can use another risotto rice, like Vialone Nano.
The pumpkin can be cooked earlier and added later, but cooking it directly with the rice allows its flavor to blend better with the other ingredients.
Variations
You can make a vegan version by replacing taleggio with a plant-based cheese or cashew cream and butter with oil.
Add a bit of rosemary or sage for a more pronounced aroma.
FAQ – Pumpkin and Taleggio Risotto
Can I make the risotto in advance?
Yes, you can make it in advance and reheat it, but risotto tends to lose some of its creaminess. Add a bit of broth when reheating to make it softer.
Can I substitute taleggio with another cheese?
Absolutely! You can use cheeses like gorgonzola, crescenza, or brie to vary the flavor. Each will give a different character to the dish.
This pumpkin and taleggio risotto is a dish that will make you want to spend more time in the kitchen. Its creaminess and intense flavors are perfect for the colder days, but it’s also a great choice for an autumn lunch with company. Try it now, and let yourself be captivated by its enveloping taste!
