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Pumpkin Risotto with Parmigiano Reggiano® and Speck


Italian Pumpkin, Parmigiano Reggiano, and Speck Risotto
Serves 4
Nothing says fall like pumpkin (or squash!), and no dish is more set to impress than a perfectly al dente risotto. Don’t let this quintessential fall dish intimidate you! The ultimate comfort food, risotto is really quite simple to prepare well. This creamy version gets its perfect texture and rich flavor from freshly grated Parmigiano Reggiano and smokey Speck ham. Buon appetito!

The Consorzio for Parmigiano Reggiano is dedicated to educating cheese lovers around the world on why this historic, 900 year-old Italian cheese, made with only three ingredients—raw milk, salt, and rennet—is the undisputed King!
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Ingredients
  1. 2 cups carnaroli or arborio rice
  2. 2 cups pumpkin (fresh or canned), or squash
  3. 100 grams Speck
  4. 1 tablespoon butter
  5. 1 stock cube
  6. 1 cup Parmigiano Reggiano, plus more for grating
  7. 1 cup dry white wine
  8. 1 shallot, coarsely chopped
  9. Extra virgin olive oil
  10. 2 tablespoons cream
  11. Sea salt, to taste
Instructions
  1. Peel pumpkin and cut into chunks. Sauté in a pan with a drizzle of oil until soft (add water if it begins to stick). If using fresh pumpkin, once soft, press it through a ricer or blend it roughly in a blender.
  2. Prepare the stock by placing the cube in hot water. Keep on a medium heat and check to make sure the water does not boil.
  3. Sauté the coarsely chopped shallot in a pan. Add the rice and allow to toast a little. Pour in the wine and allow to evaporate.
  4. Add a pinch of salt and a few ladles of stock. Keep stirring and adding stock as needed. Half way through cooking, add the sautéed pumpkin puree.
  5. When the rice is almost cooked, stir in the butter, cream, and grated Parmigiano Reggiano. Quickly warm up the diced speck in a separate pan and add it to the risotto. Serve with a dusting of Parmigiano Reggiano.
culture: the word on cheese https://culturecheesemag.com/

This recipe is sponsored by Consorzio Parmigiano-Reggiano.

Consorzio Parmigiano-Reggiano

The Consorzio for Parmigiano Reggiano is dedicated to educating cheese lovers around the world on why this historic, 900 year-old Italian cheese, made with only three ingredients, raw milk, salt, and rennet, is the undisputed King!

4 thoughts on “Pumpkin Risotto with Parmigiano Reggiano® and Speck”

  1. Val says:

    How much water? No cook time so how do you know when you’re half way? I’m an experienced cook and will figure it out, but a new cook is going to have trouble with vague directions.

    1. Erika Kubick says:

      Great questions! Thanks Val. Unfortunately we did not create this recipe so we don’t have the answers to your questions, but we’ll reach out to our sponsors and see if they can provide clarification. Thanks again!

  2. Chuck Kellner says:

    Great and delicious recipe but you should try Mascarpone instead of the cream. I just add a big dollup of it, give a quick stir just before serving. It adds the richness without quite as much sweetness. I especially love it when doing a spring time risotto with things like fresh peas, fava beans as it really brings out the sweetness of the produce.

    1. Erika Kubick says:

      We love that idea!

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