Pumpkin Taleggio Risotto With Balsamic Glaze

This Italian Family
by This Italian Family
4 portions
1 hr 5 min

Get ready for a taste bud fiesta with this Pumpkin Taleggio Risotto!

It's like a flavor explosion in your mouth, and trust me, you'll want to make this a regular in your dinner lineup. Roasted pumpkin, cheesy goodness from Taleggio, and a splash of balsamic glaze—it's the culinary equivalent of a cozy hug.


Just roast the pumpkin, kick off the rice action, and finish with that creamy Taleggio touch. A drizzle of balsamic magic, and voilà— it will be a firm favourite for the whole family.


Whilst taleggio is strongly recommended for this recipe as its flavours marries up perfectly with that of the pumpkin, if you are struggling to find it in your supermarket, look for some other really strong, flavourful, soft cheese.

Pumpkin Taleggio Risotto With Balsamic Glaze
Recipe details
  • 4  portions
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients
  • 1 lb (about 500g) pumpkin
  • 1 small onion (approximately 30g)
  • 2 tablespoons extra virgin olive oil
  • 1 1/3 cups (260g) risotto rice
  • 1/4 cup (50g) white wine
  • 2 1/2 cups (580g) vegetable stock
  • 1 teaspoon pink salt
  • 1.7 oz (50g) Taleggio cheese
  • Balsamic glaze, to taste
Instructions
Preheat the oven to 180°C (356°F). Roast the pumpkin pieces with the skin on and a drizzle of olive oil for 40 minutes in a static oven.
Once done, in a large pan, sauté the onion with olive oil for 3 minutes until golden.
Add the rice and toast for an additional 3 minutes.
Pour in the white wine and let it evaporate for 1 minute.
Peel the roasted pumpkin and cut it into cubes. Add it to the rice along with the vegetable stock. Cook for the time indicated on the rice package (typically 12 minutes).
In the meantime, melt the Taleggio in the microwave for 30 seconds inside a bowl. Add the melted Taleggio to the risotto.
Drizzle with a touch of balsamic glaze, stir, and serve.
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