Pumpkin risotto creamed with Parmigiano Reggiano from Modenese White Cow, hazelnuts, and cranberries

Name: Pumpkin risotto creamed with Parmigiano Reggiano from Modenese White Cow, hazelnuts, and cranberries
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Carnaroli rice; 350 g Cleaned pumpkin; 80 g Parmigiano Reggiano from Modenese White Cow; 40 g Golden onion; 80 mL Dry white wine; 900 mL Vegetable broth; 30 g Butter; 30 g Toasted hazelnuts; 30 g Dried cranberries; 15 mL Extra virgin olive oil; 7 g Fine salt; to taste Black pepper; 4 g Fresh thyme (for garnish)

@vandelli-formaggi

Category: First courses

An autumnal first course of great refinement, where the sweetness of the pumpkin meets the richness of Parmigiano Reggiano from Modenese White Cow, the crunchiness of toasted hazelnuts, and the tangy note of dried cranberries. A contrast of textures and flavors that makes this risotto memorable, perfect for special occasions.

Difficulty: Medium

Cooking time: 18 minCooking: 18 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Carnaroli rice320g
Cleaned pumpkin350g
Parmigiano reggiano from modenese white cow80g
Golden onion40g
Dry white wine80mL
Vegetable broth900mL
Butter30g
Toasted hazelnuts30g
Dried cranberries30g
Extra virgin olive oil15mL
Fine salt7g
Black pepperto taste
Fresh thyme (for garnish)4g

Purchasable products

Parmigiano Reggiano Vacca Bianca Modenese 24 months Slow Food Presidia (approx. 1 KG)

1 product

€ 41.70

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Cut the pumpkin into small cubes.
STEP 2 OF 7
Chop the onion and let it soften in extra virgin olive oil in a saucepan.
STEP 3 OF 7
Add the pumpkin and let it flavor for 3-4 minutes, then add the rice and toast for 2 minutes.
STEP 4 OF 7
Deglaze with white wine, let it evaporate, and start cooking by adding hot broth little by little.
STEP 5 OF 7
Cook, stirring often, for about 16-18 minutes, adding broth as it is absorbed.
STEP 6 OF 7
Once cooked, cream off the heat with butter and Parmigiano Reggiano from Modenese White Cow, adjusting salt and pepper.
STEP 7 OF 7
Serve the risotto hot, finishing with chopped toasted hazelnuts, dried cranberries, and fresh thyme leaves.

General Information

Storage notes

In the refrigerator, well sealed, for up to 1 day. Reheat by adding a little water or broth. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	73.49
Carbohydrates (g)	5.09
of which Sugars (g)	0.86
Fat (g)	4.57
of which Saturates (g)	1.81
Protein (g)	2.39
Fiber (g)	0.37
Sale (g)	0.34

Proteins
2.39g·19%
Carbohydrates
5.09g·41%
Fats
4.57g·37%
Fibers
0.37g·3%