Drive away with green broad beans and ricotta
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Pumpkin risotto and taleggio cheese
ingredients
servings
4
Rice
320 oz
Extra virgin olive oil
to taste
Onion
1 unit
Pumpkin
500 oz
White table wine
1 glass
Vegetable broth
1 fl oz
Salt
to taste
Pepper
to taste
Butter
30 oz
Taleggio cheese
80 oz
first courses from Italy - Puglia
Pumpkin risotto and taleggio cheese
Pumpkin risotto and taleggio cheese
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A creamy first course, with a rich and engaging flavor: Pumpkin Risotto and Taleggio!
preparation
step 1
Clean the pumpkin, then remove the zest and remove the seeds and filaments; proceed by cutting the pulp into small pieces.
step 2
Heat the olive oil in a pan with high sides and brown the finely chopped onion until it becomes golden.
step 3
Lower the heat and add the pumpkin and continue cooking for a few minutes, until it becomes soft, stirring with a wooden spoon and occasionally wetting with a ladle of boiling broth.
step 4
Pour the rice into a pan with a knob of butter, let it toast keeping the fire alive. Then blend with half a glass of dry white wine.
step 5
After a few moments, add a couple of ladles of hot vegetable broth, and pour the previously cooked pumpkin.
step 6
Season with salt and pepper.
step 7
Stir with the wooden spoon, continue cooking until the rice is al dente, adding a little stock as needed and stirring occasionally to prevent the rice from sticking to the bottom of the pan.
step 8
When cooked, remove the pan from the heat and add the diced Taleggio cheese, a sprinkling of black pepper, mix well and this creamy risotto is ready to be enjoyed!
