Our Food Story 12 | Risotto alla Zucca

A tasty recipe? The secret touch is as always our Carnaroli San Maiolo Risotto.

Ingredients for 4 servings:

400 gr of Carnaroli San Maiolo rice
1 1/4 glass of white wine
300g pumpkin pulp
200g blue goat cheese
1 medium onion, finely chopped
Vegetable stock
Salt and freshly ground white pepper


Choose a low, wide saucepan and gently cook the pumpkin with a drop of oil. When the consistency of the pumpkin is soft, add the chopped onion and brown it, stirring constantly.

Continue to mix. Add the rice and after a few moments, add 1 glass of wine.

Pour in the boiling broth and as it dries, add more.

When the risotto is al dente, creamy but firm, remove it from the heat and stir it with the blue goat cheese and a 1/4 glass of the same wine, season with salt and pepper. Cover and let it rest for a minute.

Turn once more and serve.