Creamy pumpkin and quartirolo risotto
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 4
PRESENTATION
The creamy pumpkin and quartirolo risotto is a delicious first course that manages to win over everyone's palate with its velvety texture and enveloping taste. The natural sweetness of the pumpkin pairs perfectly with the quartirolo, adding a savory and slightly tangy note, while the addition of acid butter makes the risotto flavor more complex and intriguing. The final touch comes from the toasted pumpkin seeds, adding a hint of crunchiness. The creamy pumpkin and quartirolo risotto is perfect for a family lunch or a dinner with friends, but it's also suitable for special occasions when you want to surprise with a tasty and genuine dish!
If you are looking for other variations of pumpkin risotto:
- Pumpkin and gorgonzola risotto
- Pumpkin and speck risotto
- Pumpkin risotto with mushrooms and taleggio
- Pumpkin and sausage risotto
INGREDIENTS
- Rice 1.6 cups (320 g)
- Quartirolo Lombardo cheese 5.3 oz (150 g)
- Shallot 1
- Vegetable broth 4 ¼ cups (1 l)
- Pumpkin seeds 1 tbsp (10 g) - toasted
- Marjoram to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- For the pumpkin cream
- Pumpkin 1.1 lbs (500 g) - hokkaido (to clean)
- Garlic 3 cloves
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- For the acid butter
- Butter 0.88 cup (200 g)
- White onions 1
- White wine vinegar 3 ½ tbsp (50 g)
- White wine ¼ cup (50 g)
How to prepare Creamy pumpkin and quartirolo risotto
To prepare the creamy pumpkin and quartirolo risotto, first wash the pumpkin, then remove the seeds and internal fibers 1 and cut the flesh into cubes without peeling it 2. Place them on a sheet of aluminum foil and season with oil 3.
Add the garlic 4, adjust with salt and pepper 5. Close the aluminum foil and place it on a baking sheet 6. Cook in a preheated fan oven at 390°F for 40 minutes. Meanwhile, you can prepare the vegetable broth that you will need to cook the rice.
To make the acid butter, first slice the onion into julienne strips 7. Melt the butter in a small saucepan 8 and add the onion 9.
When the butter turns amber and the onions are wilted, add the white wine 10 and vinegar 11. Let it cook for a few minutes, then filter through a sieve 12 and place everything in the refrigerator to let it solidify.
When the pumpkin is ready 13, transfer it to a jar, remove the garlic cloves, and blend with an immersion mixer 14 until you get a smooth and silky puree 15.
In a pot, add the oil and the finely chopped shallot 16 and let it brown. Pour the rice into the pot 17 and toast for a few minutes. Moisten with the vegetable broth 18. Cook the rice by adding a ladleful each time the previous one is absorbed.
Meanwhile, roughly break up the quartirolo 19. When the rice is cooked, add the pumpkin cream 20 and cold acid butter 21.
Add pepper 22 and marjoram 23. Let the risotto rest for a few minutes and then plate 24.
Add the quartirolo on top of the risotto 25. Garnish with toasted pumpkin seeds 26 and a few marjoram leaves 27. Your creamy pumpkin and quartirolo risotto is ready to be enjoyed!