Pumpkin and Taleggio Risotto with sage

Category: First Course | Servings: 4 | Prep Time: 50 minutes

Ingredients:

  • 320 g (11 oz) Carnaroli rice 
  • 400 g (14 oz) Mantuan pumpkin, peeled and cubed 
  • 150 g (5 oz) Taleggio cheese 
  • 1 shallot, finely chopped 
  • Sage
  • Vegetable broth (hot), as needed 
  • 40 g (1.4 oz) butter 
  • 40 g (1.4 oz) grated Parmesan (optional) 
  • Salt, black pepper, extra virgin olive oil 
     

 

Preparation:

  1. Cook the pumpkin 
    Sauté chopped shallot in olive oil. Add cubed pumpkin and cook until soft. Blend half of it into a smooth purée. 

  2. Toast and cook the rice 
    Toast the Carnaroli rice in a wide pan. Deglaze with white wine, then cook slowly, adding hot broth one ladle at a time. 

  3. Add the pumpkin 
    About halfway through, stir in both the pumpkin purée and the remaining cubes. Continue stirring gently as it cooks. 

  4. Mantecare (finish the risotto) 
    When the rice is al dente, turn off the heat and stir in cubed Taleggio, butter, and Parmesan (if using) until rich and creamy. 

  5. Garnish and serve 
    Top each plate with the sage and freshly ground black pepper.

Why it pairs well: the creaminess and sweetness of the pumpkin are balanced by the dryness of the beer, while the sage mirrors the aromatic herbal notes detected on the nose.