Pumpkin risotto with stracchino cheese and colatura di alici

• 10 minutes to prepare • 40 minutes to cook • Serves 4

 

 

Cold weather = Risotto

Today’s recipe is a delicious and almost sinful risotto: pumpkin and Stracchino cheese Risotto.

I love cheese and Stracchino is an Italian mild soft cheese that I adore.
And I love pumpkin. I also love risotto, so this recipe has all my favourite ingredients!

Do not be intimidated by making risotto. It is pretty easy. As long as you follow the instructions, you will be able to make risotto like a pro in no time.
Try this version with Stracchino cheese and colatura di alici, for some typical Italian flavor, I am sure you’ll love it!

Here's what you will need for the 4-serving recipe:  


320 g Carnaroli rice 
200 g pumpkin
1 shallot
100 g stracchino cheese

50 g Parmesan cheese
1 l fish broth

50 ml Lager beer
colatura di alici di Cetara

EVO oil
pepper

1. Peel the pumpkin and cut it into slices. The, cut them into small cubes, about 1 cm
2. Pour 1 tablespoon of EVO oil in a pan, and add the pumpkin. Cover the pan with a lid, and let it cook for 10 minutes. Then, smash it with a fork, and keep aside
3. Pour 2 tablespoons of EVO oil in another pan, and braise the chopped shallot 
4. When the shallot is golden, add the rice and let it toast for a couple of minutes.
5. Pour the Lager beer and make it evaporate. Then, add the pumpkin, one ladle of fish broth and continue as for a normal risotto
6. When the rice is cooked, stir in stracchino cheese, grated Parmesan cheese, few drops of colatura di alici, and freshly ground pepper
   
7. Serve on a dinner plate, and buon appetito!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.