Pumpkin and taleggio risotto Risotto with pumpkin pulp and seeds

The pumpkin and taleggio risotto it is a first course with a delicate, creamy and enveloping flavor. A vegetarian recipe rich and tasty, very pleasant also in the presentation, which is perfect for the lunch from the Sunday in family or a dinner with friends.

Ingrediants

  • 280 g of Carnaroli rice
  • 500 g of pumpkin
  • 300 g of taleggio cheese
  • 1 liter of vegetable broth
  • 1 shallot or 1 small onion
  • ½ glass of white wine
  • 30 g of butter
  • 40 g of grated Parmesan cheese
  • extra virgin olive oil
  • salt
  • black pepper

How to prepare: Pumpkin and taleggio risotto

The pumpkin and taleggio risotto it is an exquisite creamy and enveloping first course. Combine two typical ingredients of Lombard cuisine and two flavors that coexist divinely. Excellent on any occasion from the simplest one in the family to the special dinner.

The Taleggio cheese is a cheese a soft dough and compact, with a delicate taste that grows in intensity with aging. It is an excellent ingredient in the kitchen, especially in first courses. From the very simple Penne to the four cheeses to Lasagna with pistachios and taleggio, it melts easily, without twisting and gives flavor and creaminess. For our Taleggio and pumpkin risotto we recommend using one that is short or medium-aged, which is not excessively sweet but not too mature in consistency.

The risotto it is a very popular dish, especially during the cold season. Find many ideas, from the most traditional to the one never tried before, among our risotto recipes. And if you want to try delicious combinations starting from pumpkin risotto, do not miss the elegant Risotto with pumpkin and prawns or the very tasty Risotto with pumpkin and sausage.

OTHER TASTY RECIPES: Taleggio risotto with balsamic vinegar, Risotto with pears and taleggio, Risotto with artichokes with cheese fondue, Risotto with taleggio cheese and orange scent

Easy execution Preparation time 15 min Cooking time 25 min – 30 min

How to prepare: Pumpkin and taleggio risotto

Preparation of Pumpkin and Taleggio risotto - Phase 1

Preparation of Pumpkin and Taleggio risotto - Phase 1

To make the pumpkin and taleggio risotto, chop the shallot and simmer it gently in a saucepan with 2-3 tablespoons of oil and a ladle of boiling vegetable broth. When it has become transparent, add the diced pumpkin and cook for 5-6 minutes, adding more broth if necessary.

Preparation of Pumpkin and Taleggio risotto - Phase 2

Preparation of Pumpkin and Taleggio risotto - Phase 2

Meanwhile, toast the rice for 2-3 minutes over high heat, in a saucepan with a drizzle of oil and salt, moving it continuously with a wooden spoon. Wet it with the wine and let it evaporate. Lower the heat, add a ladle of hot broth and mix.

Preparation of Pumpkin and Taleggio risotto - Phase 3

Preparation of Pumpkin and Taleggio risotto - Phase 3

Add pumpkin cubes, keeping about a third of them for decoration, mix gently and bring the risotto to cook, adding a little hot broth at a time. Towards the end of cooking, when the grains are still a little al dente, whisk: add the butter and the Taleggio into small pieces, stir for a minute and then let the risotto rest, covered, for 2 minutes.

Preparation of Pumpkin and Taleggio risotto - Phase 4

Preparation of Pumpkin and Taleggio risotto - Phase 4

Meanwhile, brown the remaining pumpkin cubes in the same cooking pan. Transfer to individual dishes, complete with toasted cubes, a handful of pepper and immediately serve the pumpkin and taleggio risotto.

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