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Pumpkin and taleggio cheese risotto

With walnuts and sage, fragrant and simple

by Ada Parisi
5 min read
Risotto zucca e taleggio

Pumpkin and taleggio cheese risotto, with crunchy nuts and sage: If you could sum up autumn in a dish, This in my opinion would be in the top ten. Is’ A simple and tasty recipe; I could even say elegant, as you can see in the VIDEO RECIPE stepping on my YouTube channel. Like all risottos, You need to prepare it at the last moment. But you can prepare the pumpkin and taleggio fondue in advance, in a way that makes your life easier.

The pumpkin and taleggio risotto is colorful and tasty. The pumpkin that I recommend you use for risottos is generally the Delica, with its dark orange color and that delicate chestnut aftertaste. But Mantovana and Hokkaido are also suitable for this preparation. In any case, Learn more about Which pumpkin to use in the kitchen according to the recipe, I refer you to my article on PUMPKIN IN THE KITCHEN.

I chose not to cream the risotto with the taleggio cheese but to add it on top in the form of fondue: It will be up to those who enjoy this delicious risotto to choose whether to mix everything or eat it as it is. Above, a garnish of walnuts and sage browned in butter. I assure you that the set of flavors is fabulous, seeing is believing. If you are looking for other pumpkin-based pasta ideas, take look at my 20 RECIPES FOR PASTA DISHES WITH PUMPKIN, And if you prefer desserts to 8 SIMPLE AND GOOD DESSERTS WITH PUMPKIN. I hope I haven't bored you. Have a good day.

Risotto zucca e taleggio


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


320 grams of Carnaroli or Vialone Nano rice

200 grams of pumpkin such as Delica or Mantovana


a piece of onion

100 ml dry white wine

salt and pepper

40 grams of walnuts

40 grams butter

vegetable or pumpkin broth

Parmigiano Reggiano Pdo

150 grams of taleggio cheese PDO

50 millilitres of cream


Pumpkin and taleggio cheese risotto

The preparation of pumpkin and taleggio risotto is simple, as you can see in the VIDEO RECIPE on my YouTube channel. You can easily prepare the pumpkin puree and taleggio cheese fondue the day before, To make everything faster.

For fondue: Cut the taleggio cheese at room temperature into small pieces. Heat the cream and, fire off, Add the taleggio cheese. Stir until the cheese is melted. Remember that fondue, cooling, tends to thicken.

Sauté the coarsely chopped walnuts and a few sage leaves with a little butter and a pinch of salt, until crispy

For the risotto: Clean the pumpkin, Wash, cut it in half, Remove the seeds (do not throw, You can toast them in the oven and salt them and serve them as an aperitif!) and cut it into slices. Remove the zest: I cook it in plenty of water with a piece of onion and make a broth with which I cook the risotto. But you can also use water, to you the choice.

Cut the pumpkin into small pieces and chop the onion. Put a little oil in a saucepan, onion and a few tablespoons of broth. Allow to wilt over low heat and add the pumpkin and two sage leaves. Season with salt and cook covered until the pumpkin is soft. Blend everything until you get a smooth puree.

In another pan, toast the rice for a few minutes in a little extra virgin olive oil, stirring occasionally, then deglaze with the wine and, when the alcohol has evaporated, Start adding the boiling pumpkin broth (vegetable or water, they're fine just as well). Halfway through cooking, Slowly start adding the pumpkin puree, until the risotto is cooked, gradually adding more broth and more puree. Stir in the butter and grated Parmigiano Reggiano PDO: The risotto should be al dente and very creamy.

Serve the risotto garnished with the taleggio cheese fondue and crunchy walnuts and enjoy immediately. Bon appétit!

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Daniela Isabella Habegger-Niclasse 13 October 2023 - 22:21

Top, the pumpkin risotto with Taleggio!!

Ada Parisi 20 October 2023 - 17:23

Thank you!


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