🎃 Pumpkin Risotto
Risotto might not be something I make often, but it’s one of my all-time favorite Italian dishes. And this one? It’s perfect for fall. I absolutely love pumpkin, and I have a feeling you’ll see quite a few pumpkin recipes from this month 🧡
Ingredients
• Risotto rice (like Arborio or Carnaroli) – approx. 160g
• Pumpkin – about 250g, peeled and chopped
• 1 small red onion, sliced
• 1 tbsp olive oil
• Fresh thyme
• Salt & pepper
• Vegetable broth – warm, as needed
• Butter – about 1 tbsp
• Parmigiano Reggiano – grated, to taste
• Taleggio cheese – for the creamy topping
• A splash of milk (for melting Taleggio)
• A few walnuts – for topping (optional)
Instructions
Roast the Pumpkin
Preheat the oven to 380°F (195°C).
On a baking sheet, place the chopped pumpkin and sliced red onion. Add thyme, salt, and a drizzle of olive oil. Roast for about 30 minutes, or until soft and slightly caramelized.
Blend the pumpkin and onions using a hand blender )
until smooth. Set aside.
In a pot, toast the rice “a secco” (without oil or butter)
Begin adding warm broth, a ladle at a time, stirring frequently. After about 10 minutes, stir in the pumpkin cream, salt, and pepper. Continue cooking for another 8 minutes, adding more broth as needed
Turn off the heat. Add butter and plenty of grated Parmigiano Reggiano. Stir vigorously to create a creamy texture (this is called mantecatura).
Make the Taleggio Cream
In a small pan, heat a splash of milk and add Taleggio cheese. Stir gently until melted and creamy.
Plate the risotto and top with a spoonful of Taleggio cream and some chopped walnuts for crunch.
Creamy, cheesy, comforting—this pumpkin risotto is everything fall should taste like!
#risottorecipe #pumpkin_recipe #pumpkins #fall #risotto
Dining and Cooking