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Pumpkin and sage risotto with Taleggio recipe


  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Pumpkin risotto

This is a super simple, seasonal recipe packed full of flavour and finished with a little added pepper and heat from the rocket and radish sprouts. Serve this up as a easy mid week meal or save it for your next dinner party and enjoy cooking with minimum fuss and minimum washing up.


London, England, UK

1 person made this

IngredientsServes: 4

  • 1/2 small pumpkin
  • 1 glug olive oil
  • 1 generous sprinkle sea salt and freshly ground black pepper
  • 2 shallots, finely diced
  • 2 cloves garlic, crushed and finely diced
  • 7 to 10 sage leaves, finely chopped
  • 2 large knobs butter
  • 680g alborio/carnaroli rice
  • 1 small glass white wine
  • 1.2L (2 pt) good quality vegetable stock
  • 20 to 30g grated Taleggio di grotta cheese, or to taste
  • 2 handfuls good quality peppery rocket
  • 1 handful radish sprouts

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Begin by preheating the oven to 190 C / Gas 5.
  2. Roughly chop the pumpkin, leaving the skin on but scraping out all seeds and place on a baking tray with glug of oil and a generous sprinkle of seasoning.
  3. Roast for 20 to 25 minutes or until soft and beginning to golden and set to one side.
  4. Begin making your risotto by adding your finely chopped shallots, garlic and sage to a large pan along with your butter and gently cook over a low heat for 4 to 5 minutes until the shallots are soft and translucent.
  5. Add in the rice and thoroughly stir so all the rice is coated in the butter, stir for a minute or so and then add in the white wine, increasing the heat slightly and continuing to stir.
  6. Gradually begin to add in the stock, stirring the whole time while the rice absorbs the liquid (this takes some arm work).
  7. Once all the stock has been used up and the rice still has a slight bite to it you can then add in the roasted pumpkin, mashing it up slightly as you add it.
  8. Gradually add in the Taleggio, tasting as you go so you ensure you add according to your taste preference.
  9. Just before serving add in your rocket and garnish with a sprinkle of radish shoots, black pepper and a drizzle of extra virgin olive oil.

See it on my blog

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Have you already bought the first pumpkins of the season? There are just so many ways to use it in the kitchen – whether you’re making a vellutata soup, minestrone, stuffed pasta, salad or even cakes and cookies! But if you don’t have that much time to spend in the kitchen, try making this dish! Just bake the pumpkin in a pan with cheese for a main course or rich side dish you can make a day in advance or take to work the next day for lunch (if you even end up with leftovers).

For this warm and creamy comfort food recipe, you only need a few ingredients: pumpkin, cheese, oil, salt and pepper. The recipe’s goodness lies in the sweetness of the pumpkin mixed with the flavor of the soft, stringy cheese that comes from roasting them together.

Choose your preferred pumpkin variety. We recommend the Mantuan type if you can find it – with or without the peel. That depends on personal preference. If you decide to leave the peel on, though, just slice the pumpkin thin enough so that it will soften in the oven.

As for the cheeses, you can use fontina cheese, which melts well with the heat, or you can opt for several varieties of cheese mixed together such as gorgonzola, parmesan, mozzarella, fontina and taleggio cheese.


Butternut Squash, Taleggio and Sage Baked Risotto

I’ve always enjoyed making camps and dens even as a child from hanging tablecloths from my sister’s top bunk to my bottom bunk to camping trips as an adult. Our beach hut life is one big camp building session. It’s where I make our little haven, a safe place where beyond that all other life stuff can take place. The beach beyond our hut is wonderfully noisy either by the waves crashing against the shore, families visiting the beach or deliciously both but our camp/beach hut is comforting and sheltered. It’s our spot.

When our boys were little and long before we had a beach hut, I would always make a base camp mainly just a blanket spread out on the ground with food bags or discarded hats and gloves dotted about but it was where you crashed after running around and climbing trees. “Good camp Mum” was my reward as they stretched out with lazy full bellies before round two of running around commenced.

Food was usually the draw to time out in the base camp as is our beach hut today. Our beach hut is where I know I can tempt our grown up boys to unwind from their busy independent lives. I am good at making camp.

My husband and I recently spent some time at Emma and Andrew’s Dimpsey Shepherds Hut in Somerset which was like having a countryside version of our beach hut but more so. It felt like a retreat rather than simply somewhere to stay. A bolthole that cocoons you and makes you put down your phone, pick up a book and allow you to nestle in its warmth. A base camp that you don’t leave, hours float by and your day has consisted of nothing else but stoking the fire and watching the sun rise and set.

Our camp was made all the cosier by the pull down bed, big squishy cushions, midday snoozes and mugs of delicious coffee made on the wood burning stove. We took time to savour everything, every little moment and seek the luxury in enjoying downtime.

The outdoor wood fired bath was a memory I will cherish forever as we allowed the big dark starry sky to embrace us. We made a promise never to stop making base camps where ever we go and what ever we do.

I made this baked risotto in the outdoor wood oven which was enchanting in the low autumn sunshine. As cows bellowed and sheep bleated (Dimpsey is set in a working farm) I took my time in cooking inside the shepherd’s hut and then finishing off in the outdoor wood oven. It was a simple rhythmic activity that I don’t often get to enjoy at such a comforting slow pace.

Thank you Emma and Andrew at Dimpsey for making a great camp.

This recipe only needs one glass of white wine and should you not wish to drink the rest of the bottle you can use this Vremi Wine Preserver and Vacuum Stopper Set.

Should you wish to enjoy the very handsome Vremi Stovetop Espresso Maker and Vremi Wine Preserver and Vacuum Stopper Set in your own camp you can enter this giveaway here. I’ve really enjoyed using these items and would thoroughly recommend them.

Butternut Squash and rich Taleggio cheese baked risotto takes all the hassle of traditionally made risottos and allows you to enjoy lazy times.

Butternut Squash, Taleggio and Sage Baked Risotto

1 small butternut, peeled and deseeded and cut in to small chunks (or pumpkin)
2 teaspoon oil
Salt and pepper
1 large onion, chopped finely
3 cloves garlic, crushed
2 teaspoon oil
300g arborio rice
6 fresh sage leaves, shredded finely plus 6 extra left whole
1 glass white wine
1 litre vegetable stock
1 handful parmesan cheese, grated
150g Taleggio cheese, cubed

Preheat oven to 180°C /Gas Mark 4/360° F, place butternut squash in a large oven dish, coat with the oil and a good seasoning with the salt and pepper.

Bake for 15-20 minutes until golden and starting to brown. Leave to cool and set aside while you prep the rice mix.

Meanwhile in a frying pan gently fry the onions and garlic in the next 2 teaspoons of oil until softened but not browned.

Stir in the rice and make sure each grain is well coated and add the sage leaves. Add the white wine and bring to boil and reduce the heat and allow to simmer for a couple of minutes.

Pour this into the dish with the butternut squash and stir well.

Add hot stock (I simply boil the kettle and mix in a stock cube in a measuring jug) and then bake for 20-25 minutes until nearly all the liquid has cooked away.

Mix in the grated parmesan and stud with the cubed Taleggio. Finally add whole sage leaves and bake again for a further 10 minutes.

Let rest for a few minutes if you can but otherwise tuck straight in.

Should you wish to stay at Dimpsey Shepherd’s Hut click on link for availability.


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Pumpkin risotto


My friend Laura is the hostess with the mostess. She has a gorgeous home in Umbria, which just keeps getting more and more beautiful and comfortable every year. (It’s all over my recent book, Italian Rustic ). Even though we have our own home not so far away, we always jump at the opportunity to stay at Laura’s. She the kind of hostess who always makes sure there are fresh flowers in your room, and a pitcher of water by your bed. Fluffy towels and bath robes make it seem like staying in a five star hotel.

Laura is a master jam maker, and is constantly making things like cotagnato and chutney. She even makes her own olive oil and her own wine, for God’s sake. But you want to know her secret weapon when it comes to entertaining? Paola. Yes, Laura can set the perfect table, with antique silver and just ripe pomegranates as centerpieces. But as beautiful as the dishes are, what’s served in them is even better.

Laura is very lucky to have Paola in the kitchen. I first met Paola through my friend Evan Kleiman . Evan has had a restaurant in LA, and is a well known cookbook author. She was in Todi, catering a huge house party and Paola was one of the local women who came to help. That was about twenty years ago.

While most of the local women know how to cook – and cook very well – Paola brings things to an entirely new level. Even though she stays true to rustic, local ingredients like rabbit , truffles and sausage, she creates mini masterpieces that have nothing to do with the local – and rather rough – cuisine.

This past weekend at Laura’s was the vendemmia (grape harvest). While we ‘romans’ toiled in the vineyard, picking truckloads of grapes, Paola was inside, cooking away.


For lunch on Sunday Paola grabbed one of the pumpkins that Laura had artfully arranged on the front porch and made risotto. As good as this looks, It was even better in person. Better than any I’ve ever had. Here’s Paola’s recipe.

Risotto di Zucca
serves six to eight
500 grams of arborio rice
4 to 5 cups cut up pumpkin
2 small onion
6 Tablespoons of butter
1 cup of robiola cheese*
1 cup white wine
broth

In a saute pan, put 3 Tblsp. butter, and saute 1 finely chopped onion until it softens.

Peel and cut pumpkin into about 1 inch cubes. It’s important not to cut the pumpkin too small, since you don’t want it to fall apart.

Add the pumpkin to the butter and onions and cook until it is just cooked and tender.

In a separate pot, large enough to hold the risotto, put 2 more tablespoons of butter. Let melt and add the other finely chopped onion. When it has soften and cooked, add the rice and stir for about 2 or 3 minutes, until the grains get thoroughly coated in butter. Add the wine, and let evaporate. Slowly add the hot broth, a ladle at a time, until rice is almost cooked.

When rice has just about 2 or 3 more minutes, add the pumpkin, stirring.

Take off the heat, add remaining tablespoon of butter and cheese. Stir, and serve.

*Paola uses robiola, which is a soft, fresh cheese, not too strong tasting. She says it’s perfect, so that it makes the risotto creamy, without overwhelming the taste of the pumpkin. But she says sometimes, when she wants a stronger effect, she uses taleggio.


Put 45 g shallot or onion in the mixing bowl and chop slightly 2 Sec. Speed 7.

Add 75 g extra virgin olive oil and stir fry3 Min 100C Speed 1.

Add 340 g pumpkin cubed and cook 5 Min. 100C Speed 1.

Add 200 g rice and cook 3 Min. 100C Reverse Soft Speed.

Add 340 g water and 1 tbsp stock and cook for the rice cooking time 100C Reverse Soft Speed.

Check that the rice is cooked. If not, cook it for few more Min..

Pour the risotto into a large dish and grate abundant Provolone cheese. Remember to leave it for 5 Min. before serving.


Tag: <span>Pumpkin</span>

Ingredients
  • Carnaroli rice or Vialone Nano: 320g (11.28 oz)
  • Pumpkin: 600g (21.16 oz)
  • Copper onions: 100g (3.53 oz)
  • Vegetable broth: 1.5 l (6.34 cups)
  • Parmigiano Reggiano DOP: 80g (2.82 oz)
  • Dry white wine: 60ml (0.25 cups)
  • Butter: 50g (1.76 oz)
  • Black pepper to season
  • Salt to season
  • Extra virgin olive oil: 20g (0.70 oz)
Nutrients
  • Calories: 381
  • Protein: 8.30g
  • Fat Total: 6.20g
  • Fat Saturated: 1.06g
  • Carb: 72.30g
  • Dietary Fiber: 4.10g
  • Cholesterol: 0.1mg
  • Sodium: 770mg

Pumpkin Risotto

Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes.…

Ingredients
  • Pumpkin: 800g
  • Milk: 1L
  • Butter: 150g
  • Flour 00: 50g
  • Eggs: 2
  • Breadcrumbs as needed
  • Salt as needed
Nutrients

Fried Pumpkin

Lombard-style Fried Pumpkin is a delicious and easy to prepare dish. It is a starter or a side dish, typical of the…

Ingredients
  • Pumpkin: 250 g
  • Ricotta: 200 g
  • Egg: 1
  • Grated Parmigiano Reggiano: 1 tablespoon
  • Nutmeg: a pinch
  • Taleggio cheese: 20 gr (or another creamy cheese, that has a strong taste)
  • Salt: 1 abundant pinch
  • Butter: 100 gr
  • Sage: 1 tuft (more or less 8 or 10 slives)
  • Pepper to season
  • Lemon or orange zest (depending on your taste)
Nutrients
  • Calories: 362
  • Protein: 14.6g
  • Fat Total: 16.6g
  • Fat Saturated: 6.07g
  • Carb: 37.9g
  • Dietary Fiber: 1.8g
  • Cholesterol: 160mg
  • Sodium: 365mg

Pumpkin And Ricotta Ravioli

Pumpkin Ravioli, also known as Tortelli or Agnolotti, are a typical dish of the Northern Italian regional tradition. An autumnal delicacy…


How to use Pumpkin in your Recipes

Hello Dreamers!
Halloween, pumpkins and… magical potions!
Pumpkin is really a versatile ingredient in the kitchen and there is no cooking site that does not propose recipes with this vegetable in their ingredients.
I like a lot to improvise, and I always try to enrich dishes with an extra flavor to surprises.
So, choose your favorite recipes among the web in this month of October, because today I propose you some suggestions to pimp your pumpkin!

Pumpkin & Nutmeg: like a good granddaughter of a mantuan grandmother, I know that the pumpkin has no reason to exist without a generous sprinkling of nutmeg, such that almost my tongue can not conceive the taste of one without the other. And this is not much to add.
How: almost anywhere! In soups, gnocchi, risotto or directly on the pumpkin in the oven. Even in sweet cakes!

Pumpkin & Cheese: pumpkin has a sweet taste, which fits perfectly with strongly flavored cheeses. Over all, the blue cheeses: gorgonzola (preferably spicy), roquefort and castelmagno, or if you luckly live in the area of Bergamo, try it with the exceptional strachitunt. Another great ally of the pumpkin is taleggio. Or, less in calories, try it with a fresh goat milk cheese.
How: with pumpkin gnocchi, topped with a fondue of your favorite cheese or simple croutons with diced pumpkin, browned, cheese … and a quick passage under the grill.

Pumpkin & Fruit Mustard: I never loved fruit mustard, but I know it would be a heresy not to put a piece in the pumpkin ravioli.
How: they are phenomenal if you want to prepare a mashed pumpkin to match with hearty meat, like a pork roast. A bit of mustard is also fine in all those preparations that require a filling, such as ravioli, or a pie. In this case, however, also I would avoid pairing with strong cheeses. Try this wonderful combination in a veg pumpkin hamburger!

Pumpkin & Cinnamon: the pungent flavor of cinnamon reminds a bit that of nutmeg, but the risk that the whole thing becomes cloying is around the corner. Use the cinnamon with pumpkin with moderation, reserving you the right to taste before adding more.
How: do not be afraid to use it in all sweet recipes, while act with caution in the salty ones.

Pumpkin & Chestnuts: as I read in a book *, this seems like a couple of fat ponies. Yet, it’s a combination that made autumn! The wooden note of Chestnut enriches the sweetness of pumpkin and gives that extra edge with both sweet and salty.
How: using chestnut flour instead of wheat flour for the preparation of pumpkin gnocchi (making them suitable also for those who are intolerant to gluten!) or where it is required to thicken the flour. Fry in butter the diced pumpkin and previously boiled and clean chestnuts and serve as a side dish or used the latter to enrich a risotto. For sweet recipes, instead, try to crumble candied chestnuts in the stuffing of the pumpkin pie: it will amaze you!

Pumpkin & Chili: why not? The sweet taste of this vegetable is not to everyone, but with a little chili or a pinch of paprika, the flavor of the pumpkin will conquer even them.
How: to enrich the sauce for ravioli or add a pinch in all the sauces made with pumpkin that you will use as dressing. Do not overdo if you have already abounded with nutmeg. In cakes recipes, use it if there is already a match with chocolate, otherwise, go down with cinnamon. An experiment: and if the next time you put pumpkin in fajitas, instead of peppers?

Pumpkin & Vegetables: there is no limit to experimentation. I would avoid peppers, broccoli or cabbage: the risk of covering the flavor of the pumpkin is very high!
How: leeks, onion, garlic and shallot. Add them, replace them, and combine them at will in fried, creams, quiches and pies. Herbs and spinach will give a green note to all your dishes. The carrots are perfect if added to a soup (or if you miss just those 200 grams of pumpkin to achieve the intended dose in the recipe) or a sweet cake.

Pumpkin & Rosemary: sage, bay leaf and rosemary are all particularly suitable with the pumpkin. But for me rosemary is always the best.
How: baked or in soups and creams. One tips: tie the sprig of rosemary in cheesecloth so that does not lose its leaves, especially in those preparations that need to be pureed, or the flavor will be too strong!

Pumpkin & Apple: a combination that immediately makes a comfort food. Apples add density and a fresh and fruity note to any dish. But choose the yellow or pink ones.
How: to make less cloying the filling of a sweet cake, with much cinnamon, or even in a soup (in which I would add fried carrots and shallots). Just saute together, they are great as a side dish for a roast.

Pumpkin & Pork: including all meat, pumpkin undoubtedly choose the pig.
How: as a side dish to hearty roasts, ribs, or combined with sausages for sauces and quiches. Or then enrich your risotto or pasta sauce with bacon, ham or strips of crispy bacon.

Pumpkin & Citrus fruits: lemon, orange, citron and lime! The sweet pumpkin like them all. But they’re not for all tastes.
How: perfect candied or grating the zest in sweet recipes but, again, I would not use nutmeg or cinnamon if there’s citrus fruits. Very indicated also in parallel, to enrich roast poultry (chickens, ducks and quails) and then served next to a simple baked or browned pumpkin.


Pumpkin & Almonds: almonds and amaretti macaroons for accuracy. Their bitterness emphasizes the sweetness of pumpkin and gives sprint!
How: toasted almonds grain or slats can be added to a risotto or a pasta. Almonds and amaretti are perfect in stuffed tortelli and quiches. And crumbled amaretti make any dessert recipe special, if added in the dough.

And you, what do you combine with the pumpkin? Have you managed to find the secret ingredient to make magic your dishes? Enjoy your meal!
* “The Flavors Thesaurus” – Niki Segnit


List of Ingredients

  • 1 LB. of pumpkin flesh
  • 2/3 LB. of celeriac, cleaned
  • 1/3 LB. of ground cherries
  • 2.5 OZ. of Taleggio cheese
  • 1 of egg
  • Butter
  • Grated Grana Padano cheese
  • Parsley
  • Thyme
  • Sage leaves
  • Shallot
  • Lemon
  • Salt
  • Pepper

Method

Cut the celeriac into slices 3-4 mm thick. Boil a pot of salted water with a slice of lemon boil the celeriac for 10 minutes, then drain. Cut the pumpkin into 1/4 inch cubes and place in a saucepan with a peeled, chopped shallot, a pat of butter, a pinch of salt, and a ladle of water cook for 10-12 minutes. Use a cookie cutter to cut 8 small discs out of the sliced celeriac (1.5 inch diameter).

Butter 8 round ramekins (3 inch diameter, 1.5 inch depth) and place a celeriac disc in the middle of each one. Fill the space around the disc with pumpkin cubes and press them together to form a firm base. Chop the remaining celeriac and add it to the remaining pumpkin cubes. Add salt, pepper, 1 tablespoon of grated Grana Padano cheese, some chopped parsley and thyme, and 1 egg.

Mix well and spread some of the mixture in the ramekins, creating a small cavity in the center. Fill the cavity with cubed Taleggio cheese and seal the ramekins with the remaining mixture. Bake at 350°F for 20-25 minutes. Cut the ground cherries into four pieces. Melt a pat of butter with 8 sage leaves in a pan when it is golden brown, turn off the heat and add the ground cherries, stir, and season with a generous amount of ground pepper. Flip the flans out of the ramekins and serve with the ground cherries.


Taleggio, Ham and Sage Gnocchi

Gnocchi are basically a kind of small, soft dumpling, which can be made from a variety of ingredients, including flour, semolina and potato, or numerous other combinations. Recently a friend of ours cooked us gnocchi made with chestnut flour, which was new to us, and very delicious. I’d like to try it myself some time soon. If and when I do, I’ll post it here.

Taleggio is a soft cheese named for the beautiful Val Taleggio in Lombardy. It is what is called ‘washed rind’ and ‘smear-ripened’. These terms refer to the maturation processes, and the result in this case is a pungent-smelling but pretty mild-tasting cheese, ideal for melting in dishes such as this.

Last time we ate this, we had one of our favourite super simple salads with it, consisting merely of watercress with Parmesan shavings, lightly drizzled in olive oil, with a slug of balsamic vinegar and a twist of pepper, and a freshly baked (from the supermarket, admittedly) white baguette. (For dessert, why not try this white chocolate mousse?)