Pumpkin Risotto with Mushrooms and Taleggio

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Pumpkin Risotto with Mushrooms and Taleggio
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it es
712
Calories per serving
  • Gluten Free
  • Vegetarian
  • Energy Kcal 712
  • Carbohydrates g 76.8
  •   of which sugars g 5.7
  • Protein g 23.8
  • Fats g 31.8
  •   of which saturated fat g 15.74
  • Fiber g 4.6
  • Cholesterol mg 79
  • Sodium mg 849
  • Difficulty: Very easy
  • Prep time: 15 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Warm fall colors fill the table when you serve this pumpkin risotto, a favorite family comfort with the perfect mix of creamy texture and simple savory goodness. Rich orange from the roasted pumpkin blends right in for a finished dish that looks really inviting and always seems to make dinners feel more special (especially when you see those soft grains and hint of golden color). Families look for warm, filling meals on chilly nights—this pumpkin risotto with mushrooms and Taleggio cheese checks every box for great taste, simple luxury, and reliable crowd-pleasing results. Every bite brings together nice textures with just enough oozy melt from Taleggio to make anyone go back for seconds, while the real flavor boost comes from mushrooms and maybe a sprinkle of crispy sage on top (that little crunch is EVERYTHING at a family table). If you’re after great autumn recipes that cozy up your dinner routine, it’s a real winner—not too fancy, always turns out delicious, and totally satisfies that craving for something a little unique.

Busy home cooks need dishes that deliver flavor, look amazing, and offer easy flexibility, so this pumpkin risotto, with its rich blend of vegetables, cheese, and perfectly creamy rice, fits right in for fall and autumn dinner recipes. Serve it for any family meal—weeknight dinner, weekend get-together, or special holiday—since it adapts well as a show-off main dish or a stand-out side. Turns out, kids and grown-ups both go for the smooth finish and gentle mushroom flavor, while home bakers love how it pairs with a crisp salad, roast chicken, or just a loaf of crusty bread (IDEAL for sopping up every last cheesy bit). Feels pretty good knowing you’ve found a risotto recipe that earns a thumbs-up from most eaters and keeps everyone asking when you’ll do it again…the ultimate fall comfort, but with those little twists (like Taleggio cheese and roasted pumpkin sweetness) that make it shine at any dinner. With classic Italian flair and family-friendly heart, this risotto has a way of stealing the spotlight—especially on cool nights when comfort food matters most.

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INGREDIENTS
712
Calories per serving
Carnaroli rice 1 cup (320 g)
Pumpkin 2 ½ cups (400 g) - pulp
Champignon mushrooms 5 ½ cups (400 g)
Taleggio cheese 7 oz (200 g)
Onions 1 - small
Garlic 1 clove
Grana Padano PDO cheese 4 spoonfuls - for grating
Extra virgin olive oil 3 spoonfuls
White wine 1 glass
Butter 3 tbsp (40 g)
Fine salt to taste
Black pepper to taste
Nutmeg to taste
Preparation

How to prepare Pumpkin Risotto with Mushrooms and Taleggio

To prepare the pumpkin, mushroom, and Taleggio risotto, cut the pumpkin into slices, peel it, and dice it, then boil it in a quart of salted water 1.
Remove the soil attached to the ends of the stems 2, then clean the mushrooms with a damp cloth, slice them 3, and put them in a pan with three tablespoons of oil and a clove of chopped garlic 4 until they are cooked but still crunchy.

At the end of cooking, add a pinch of salt to the mushrooms. When the pumpkin is cooked, drain it well 5, keep the cooking water that will be used to moisten the risotto, and puree it with a mixer 6.

Put the chopped onion and butter in a rather large pot and let them sauté for a few minutes; pour in the rice 7 and let it toast for a moment, then deglaze with the white wine and let it cook until the wine has evaporated. Then add a ladle of pumpkin cooking liquid 8 and subsequently the pumpkin puree 9;

Continue cooking the rice 10 and five minutes before the end, add the mushrooms to the risotto pot 11; finish cooking, then turn off the heat 12.

At this point, add 4 tablespoons of grated Grana Padano PDO and the Taleggio cut into chunks 14, which you will add to the risotto to cream it.
Before serving the pumpkin, mushroom, and Taleggio risotto, give a light sprinkle of black pepper and nutmeg 15.

For the translation of some texts, artificial intelligence tools may have been used.
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