Risotto with pumpkin

Parmigiano Reggiano Spread with White Truffle pairs perfectly with the sweet flavours of the juice and the rich aroma of rosemary.
DIFFICULTY
DIFFICULTY
Easy
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
10 min
COOKING
COOKING
35 min
Ingredienti per 4 people
  • 320 g risotto rice
  • 30 g onion
  • 300 g pumpkin, oven-cooked and blended
  • ½ glass of dry white wine
  • 800 ml vegetable or meat stock
  • 2 tbsp of Parmigiano Reggiano Spread with White Truffle
  • 30 g unsalted butter
  • Extra virgin olive oil
  • sprig of rosemary

Finely chop onion and sauté it in a pot with a little EVO oil. Add rice and toast it on medium heat.
Add dry white wine, allow it to evaporate and cover with hot stock.

Add part of the blended pumpkin and cook, gradually alternating more stock, as it evaporates, and pumpkin. Stir frequently until rice is fully cooked.

Remove from the heat, add butter and quickly mix. Allow to rest for 2 minutes. Thin Parmigiano Reggiano and white truffle spread down with a little hot stock until you get a smooth creamy sauce.

Serve the still hot risotto topped with the Parmigiano Reggiano and white truffle creamy sauce. Garnish with slices of black truffles and fresh rosemary to taste.

The recommended
product

Parmigiano Reggiano spread with white truffle

Parmigiano Reggiano spread with white truffle

Sauces, spreads and condiments
24,60  Add to cart

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