Pumpkin Risotto with Taleggio cheese and bacon fondue

ingredienti

persone

4

Cipolle

1 unit

Vino bianco da tavola

0.5 cups

Sale marino integrale

1 teaspoon

Peperoncino

to taste

Salvia fresca

4 leafs

Burro

1 knob

Riso

320 grams

Zucca

500 grams

Pancetta

50 grams

Brodo vegetale

500 grams

Rosmarino fresco

10 grams

Taleggio

50 grams

Burro chiarificato, ghi o ghee

30 grams

Pumpkin Risotto with Taleggio cheese and bacon fondue

Pumpkin Risotto with Taleggio cheese and bacon fondue

pronta in

1 ora

difficoltà

categoria

Primi Piatti
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

con lattosio con carne

Foto Ricetta Pumpkin Risotto with Taleggio cheese and bacon fondue

A little spicy pumpkin risotto to which the bacon to be that little bit extra. The ghee, the clarified butter in the Ayurvedic tradition, it is the secret ingredient to give the right aroma of cheese and roundness to the dish without adding lactose or casein for those diners who can not take over. A flow of lush fondue Taleggio, for those who can, complete the plate making it perfect for special occasions, but with a minimum of effort.

Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 1

We start from the pumpkin cream: avate the pumpkin and cut into slices, removing seeds and filaments wrap each slice in aluminum foil and cook the cones for about 30 minutes in a preheated oven at 180 °.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 2

Let cool the now soft pumpkin, taken the pulp and shake it.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 3

We begin now with risotto: Puts in a saucepan the stock and in another the cream of pumpkin. Access the heat to low and keep warm.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 4

Finely chop the onion and cut in half the chili. Put these ingredients into the pan in which you bake in risotto with sage, rosemary and a spoon of ghee.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 5

Sauté the onion over low heat until it becomes transparent. At this point increased the heat slightly and add the bacon, making fry for a few minutes.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 6

Now it's up to the rice, it is the time of roasting: Turn frequently until the rice grains have not become transparent, pour in the white wine.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 7

As soon as all the alcohol has evaporated smell to figure it out, add a few tablespoons of cream of pumpkin soup as the rice dries up at the end of the cooking time.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 8

Eventually, if your pumpkin soup becomes too thick, alternating pumpkin and broth.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 9

At the end of the risotto cooking turn off the flame, adjust salt and add another tablespoon of cold well ghee.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 10

Meanwhile dedicate the Taleggio cheese fondue. Place a saucepan thick-bottomed on the smallest stove and melt on very low heat cheese cut into cubes and butter.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 11

Turn with a silicone spatula and keep an eye on the cooking: it must not boil or burn.
Foto preparazione Pumpkin Risotto with Taleggio cheese and bacon fondue

step 12

Serve by pouring the fondue on risotto.

fabbisogno giornaliero (per persona)

Main +

Calories 405.98 kcal n.d.

Fat 7.81 g n.d.

Carbohydrates 76.27 g n.d.

Protein 8.64 g n.d.

Fibers 2.83 g n.d.

Water 60.79 g n.d.

Ashes 1.34 g n.d.

Sugars 2.81 g n.d.

Starch 58.32 g n.d.

Minerals +

Calcium 37.63 mg n.d.

Sodium 221.97 mg n.d.

Phosphorus 99.03 mg n.d.

Potassium 585.55 mg n.d.

Iron 4.25 mg n.d.

Magnesium 32.29 mg n.d.

Zinc 1.07 mg n.d.

Copper 0.21 mg n.d.

Manganese 0.97 mg n.d.

Selenium 13.21 mcg n.d.

Fluorine 60.92 mcg n.d.

Vitamins +

A 25.16 mcg n.d.

A IU 237.18 IU n.d.

A RAE 32.75 mcgRAE n.d.

B1 1.03 mg n.d.

B2 0.12 mg n.d.

B3 4.37 mg n.d.

B5 1.1 mg n.d.

B6 0.28 mg n.d.

B9 180.0 mcg n.d.

B12 0.01 mcg n.d.

C 2.25 mg n.d.

E 1.02 mg n.d.

B12 added 0.0 mcg n.d.

D 0.06 mcg n.d.

K 17.6 mcg n.d.

Lipids +

Monounsaturated 1.96 g n.d.

Polyunsaturated 2.2 g n.d.

Saturated 3.04 g n.d.

Cholesterol 9.19 mg n.d.

Amino acids +

Phenylalanine 0.37 g n.d.

Isoleucine 0.29 g n.d.

Histidine 0.16 g n.d.

Leucine 0.56 g n.d.

Lysine 0.29 g n.d.

Methionine 0.14 g n.d.

Tyrosine 0.23 g n.d.

Threonine 0.24 g n.d.

Tryptophan 0.08 g n.d.

Valine 0.39 g n.d.

Other +

Ethyl alcohol 3.09 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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