The pumpkin and Taleggio risotto is a first course that is very tasty and unique due to its flavor combination: the sweetness of pumpkin pairs very well with a flavorful cheese like Taleggio. Perfect for dinner or lunch, this risotto is really good and I recommend trying it because it’s also easy to make.
I love risottos and I prepare them often, especially during this time of year when it’s cold. If you can’t find fresh pumpkin, you can use frozen: just cook it for a few more minutes before adding the rice.
It’s a simple dish to prepare classically on the stove or with the help of technology using a cooking robot like the Bimby. Below you will find both procedures.
Towards the end of cooking, check the rice: if it becomes too dry, add a little water to achieve the right creaminess.
Also, check out all my Bimby recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 3/4 cups Carnaroli rice
- 1 cup delica pumpkin
- 4 1/2 oz Taleggio cheese
- 1/2 cup onion
- 1 1/2 tbsps extra virgin olive oil
- 4 cups vegetable broth
- salt
- pepper
Pumpkin and Taleggio Risotto Steps
First, chop the onion and cut the pumpkin into pieces about 3/4 of an inch.
Heat the oil in a pot and sauté the onion for 3 minutes, stirring occasionally. Then add the pumpkin and 1/2 cup of broth. Let it cook for 5 minutes.
At this point, add the rice, a ladle of broth, and stir. As the risotto dries out, add more broth and continue stirring. If it dries out too much at the end of cooking, add a little water.
Once the rice is cooked, turn off the heat and add the Taleggio cut into pieces and season with salt.
Mix well to combine the ingredients, divide the risotto onto plates, add a sprinkle of pepper, and serve immediately.
Place the chopped onion in the bowl and chop for 5 seconds at speed 5. Gather it at the bottom with the spatula and add the extra virgin olive oil.
Sauté for 3 minutes at 250°F, speed 1, then add the pumpkin cut into 3/4 inch cubes and 1/2 cup of broth, then cook for 5 minutes at 212°F, reverse, spoon speed.
At this point add the rice and the remaining broth, stirring thoroughly with the spatula to loosen the rice. Cook for 15 minutes at 212°F, reverse, speed 1.
Taste the rice and if necessary adjust with salt, add the Taleggio cut into pieces and stir, then combine for 1 minute, reverse, speed 1.
Let the rice rest for 1 minute in the bowl, then divide the risotto onto plates, add a sprinkle of pepper, and serve immediately.
