Pumpkin risotto with Taleggio cheese

This dish comes from Lombardi, a region in the northern mountainous part of Italy. Ideal for the autumn-winter period.

Preparation: 35 min

Easy

Pumpkin risotto with Taleggio cheese

Preparation: 35 min

Easy

Ingredients:

  • 700 g water
  • 1 g bay leaf
  • 1 g freshly ground pepper
  • 80 g shallots
  • 80 g extra virgin oil
  • 1 g fresh rosemary
  • 10 g fresh basil
  • 200 g arborio rice
  • 70 g mediterranean essence CVR
  • 150 g Taleggio cheese
  • 8 g garlic
  • 80 g butter
  • 100 g white dry wine
  • 300 g pumpkin, raw
  • 10 g parsley leaves

Method of cooking:

  1. Add 80 g of peeled and chopped shallots, 2 peeled cloves of garlic. Chop for 10 seconds at speed 10. Add 2 bay leaves, 70 g of Mediterranean seasoning mix and 80 g of olive oil. Fry without measuring cup for 2 minutes 30 seconds at 125 degrees and speed 2 reverse rotation.
  2. Add 200 g of rice. Fry without measuring cup for 1 minute at 125 degrees and speed 2 reverse rotation. Add 100 g of dry white wine. Insert the whisk. Cook without a measuring cup for 1 minute at 130 degrees and speed 2.
  3. Add 700 g of water. Cook for 10 minutes at a temperature of 110 degrees and speed 2. Add 300 g of peeled and cut pumpkin (1 cm cubes). Cook for 4 minutes at 110 degrees and speed 2.
  4. Add 80 g of cold butter, freshly chopped herbs, 1/2 teaspoon of pepper and 150 grams of cut taleggio cheese. Mix for 2 minutes at speed 2.
  5. Serve immediately after preparation