Recipe for Pumpkin Risotto with Radicchio in Red Wine, Creamy Sheep's Cheese and Walnuts for 4 people to be prepared in 10 minutes and cooked in about 50 minutes, for a dish with irresistible flavours and aromas.
Recipe categories
Difficulty
Preparation time
10 minutes
Cooking time
50minutes
Nutrition table
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Ingredients
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Riso Carnaroli Le Stagioni d'Italia
Value
250 g
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Shallot
Value
1
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Radicchio
Value
300 g
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Red Wine
Value
1glass
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Pumpkin
Value
200 g
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Sugar
Value
15 g
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Extra Virgin Olive Oil
Value
to taste
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Creamy sheep's milk cheese
Value
80 g
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Walnuts
Value
30 g
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Vegetable broth
Value
to taste
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Salt and pepper
Value
to taste
Title
Preparation steps:
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Preparation steps template
Short
Preparation steps
Description
Clean and cut the radicchio into strips, then sauté in a pan with oil, sugar and salt. Deglaze with red wine and allow to dry on the heat.
Description
Wrap the pumpkin in silver paper and bake it in the oven 40 min at 170°.
Allow the pumpkin to cool and blend the pulp with a little salt.
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Bring the vegetable stock to the boil in a large saucepan, toast the rice, add a pinch of salt and the chopped shallot, then start risotto.
Description
After about 8 minutes, add the hot pumpkin puree and cook, continuing to moisten with the stock.
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Let it rest for a minute and then stir in the sheep's cheese.
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Serve and place the hot radicchio on top of the risotto. Finally sprinkle with chopped walnuts.
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Ingredients for 4 people: