Taleggio Pumpkin Risotto
A rich, creamy and comforting Pumpkin Risotto (Risotto alla Zucca) made with roasted pumpkin and garlic puree, tangy Taleggio cheese, white wine and crispy sage leaves. Perfect for those cosy Autumn evenings.
Servings: 4 servings
Ingredients
- 1.5 lbs Fresh pumpkin (700g)
- 1 onion finely chopped
- 1.5 cups arborio rice (300g)
- 3 large garlic cloves
- 1 heaped tablespoon mascarpone
- 2 oz Taleggio cheese (50g) plus 4 slices for serving
- 8 sage leaves
- 5 cups chicken stock (1.25 Litres)
- Olive oil
- salt and pepper
Instructions
To make the pumpkin puree
- Pre-heat the oven to 200C (400F).
- Remove the seeds and stringy bits from the middle of the pumpkin. Cut it into quarters then cut off the skin.
- Cut the pumpkin into medium-sized cubes and add to a large baking tray with the 3 cloves of garlic (skins on).
- Drizzle the pumpkin and garlic with olive oil then season with salt and pepper. Roast in the oven for 40-45 minutes until cooked through and slightly caramelised.
- Add the cooked pumpkin to a blender and add the garlic squeezed from their skins. Add the mascarpone and 1 ladelful of stock (about ½ cup/120 ml). Blitz to a smooth puree, and set aside.
To make the risotto
- Add about 1 tablespoon of olive oil to a large frying pan, once hot fry the sage leaves for a minute or two until crispy. Transfer to a plate lined with kitchen paper and set aside.
- Add another drizzle of olive oil to the same pan on a medium heat and saute the onion until soft and translucent but not browned (turn down the heat if your onion starts to brown).
- Add the rice and stir to coat in the oils and onion. Add the wine and reduce by half (simmer for 1-2 minutes) then add a ladleful of stock and stir until the rice absorbs the liquid. Continue adding the stock 1-2 ladlefuls at a time letting the rice absorb the liquid in between each addition.
- Once you’ve used up all of the stock add the pumpkin puree and stir well into the risotto. Cook the risotto for a further 5 minutes then turn off the heat (you’re rice should be cooked at this point). Add the taleggio cheese and stir in until melted. Taste the risotto for seasoning and add salt and pepper as needed.
- Serve in bowls topped with 1 slice of taleggio cheese and sage leaves.
Video
Notes
- Prep ahead of time - to save time you can roast the pumpkin and make the puree the day before.
- Slowly cook the onion - sauteing the onion adds a lot of flavour but the trick is to saute it on a medium-low heat so the onion turns soft and translucent without browning. If your onion starts to brown turn down the heat.
- Taleggio cheese - it's worth getting your hands on some Taleggio cheese because it's so delicious and goes so well with the pumpkin but if you can't find it you a use Fontina, Gorgonzola or Parmigiano Reggiano to taste instead.
- Add salt to taste - rice usually requires a decent amount of seasoning. I recommend using low-sodium stock so you can adjust the salt added to taste. Remember the roasted pumpkin will be seasoned too.
Nutrition
Calories: 451kcal | Carbohydrates: 87g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 265mg | Potassium: 976mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18883IU | Vitamin C: 39mg | Calcium: 186mg | Iron: 5mg
