Home » Risotto with robiola cheese with pumpkin cream

Risotto with robiola cheese with pumpkin cream

by Ada Parisi
5 min read
Risotto alla robiola con crema di zucca

Risotto with robiola cheese with pumpkin cream. Today a dish easy but elegant, delicate taste. The risotto is creamy and slightly acid because creamed with robiola, is combined with a simple pumpkin soup flavoured with herbs. I like to serve it with the two elements in the same dish but separated: just put a bowl in the center of the dish and pour the pumpkin puree (they should be soft but not runny) and then pour in the Center the risotto with a spoon. Finally, remove the pastry rings and you're done: very easy but original. Or, you can get inspiration to the world and drip the cream of pumpkin erratically on risotto.

The risotto, made with Carnaroli (but also Vialone Nano will give you great satisfaction) cooked simply in water, not to cover the delicate acidity of robiola, reinforced by the Prosecco Docg which is blended. By choice I didn't use more cheese in mixing, But if you prefer a more intense taste you can use a 36 months Parmigiano Reggiano, aware that will go in part to enhance the sweetness of pumpkin. Obviously, risotto with soft cheese with pumpkin cream is also a vegetarian dish. If you like pumpkin, have a look at all my RECIPES WITH PUMPKIN and do not waste my RECIPES FOR RICE, one of my great passions, to prepare and to eat. Have a good day!

Risotto alla robiola con crema di zucca


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


500 grams of pumpkin valance or violina

300 grams of rice Carnaroli

150 grams of soft cheese

extra virgin olive oil, to taste

hot water, to taste

120 ml of Prosecco Docg

medium scallions

salt and black pepper, to taste

20 + 40 grams of butter

two bay leaves

a clove of garlic

nutmeg, to taste

fresh thyme or Marjoram, to taste


Risotto with robiola cheese with pumpkin cream

To prepare the risotto with soft cheese with pumpkin cream, We must first prepare the pumpkin puree. Wash the pumpkin, cut it into pieces and arrange it on a baking tray lined with baking paper with bay leaves and sanded garlic. Cook in the oven at 200 degrees until tender. Once the pumpkin is cooked, Peel, laurel, thyme, the majority and garlic and blend it in the mixer until you get a smooth and homogeneous cream. I'm also at chinois, the dense mesh screen, but it is not mandatory. Put the puree in a small saucepan, stir over low heat with 20 grams of butter, season with salt, pepper and season with a pinch of nutmeg: keep the pumpkin puree in warmer.

Finely grate the shallot. Sauté the shallots in a little olive oil and hot water, until you become transparent. Put the shallots cooked by. In a saucepan low and wide (instead of copper) toast the dry Carnaroli rice, fat-free, low heat and stirring occasionally for uniform toasting. Deglaze with Prosecco and allow to evaporate until the alcoholic part evaporated. Then add to the rice previously cooked shallots, Salt lightly and, joining away the boiling water, start cooking the risotto. Bring the risotto Cook almost, season with salt and pepper and stir in the cheese and a little butter.

Composition of the dish. Using a dough cutter, put a little pumpkin puree in the center of the dish and pour the risotto with the robiola. Alternatively, serve the risotto with soft cheese with pumpkin cream in the plans and garnish dishes with pumpkin puree. Garnish with a few leaves of Marjoram. Serve immediately. And Bon Appetit!

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