We like pumpkin in the fall and winter and love risotto year-round. So why not make a risotto that is a bit unusual using pumpkin, fried rosemary leaves, and a wonderful, melty, Italian cheese? We can’t think of a good reason not to, either! This Pumpkin Rosemary Risotto with Taleggio Cheese is so creamy and will quickly become your favorite fall risotto recipe!
The Key to Creamy Risotto
This creamy, tasty risotto is the result of the process where the rice releases its starch into the liquid, slowly, forming a creamy, wonderful risotto. Risotto does not need any added cream to achieve this consistency. It is all about slowly adding the stock for the rice to do its thing! In fact, risotto without any added cheese can be just as delicious and will still have that rich, luscious texture!
What is the best rice for risotto?
As for the rice, Carnaroli is our favorite, but Vialone Nano, and Arborio work very well also. We have found that Arborio is the most readily available where we are, but we go out of our way to find Carnaroli because we really love the texture. It just produces a creamier texture and has a better overall mouthfeel in our opinion.
What are the components of this Pumpkin Rosemary Risotto with Taleggio Cheese?
The pumpkin is the next important addition to this. We simply used pure pumpkin puree out of a can, and it works very well. Making your own puree from a pie pumpkin is another option that isn’t that difficult to do, but the flavors are very similar! Mixing the puree into the dish at two separate stages as we do in the recipe works the best, since it is thicker than broth and requires a little extra time to incorporate.
The last two additions really bring this risotto to new heights!
Crispy Fried Rosemary Leaves:
The fried rosemary leaves are not only beautiful on top of the rice, but the flavor is subtly muted up front (as compared to fresh rosemary) but lingers faintly as you eat the dish.
The cheese we used may not be the easiest to find, but it is worth searching for! Taleggio is a semi-soft cheese that melts incredibly well and is perfect for risotto. It has a moderately strong aroma, but the taste is milder than you would expect. This cheese from Northern Italy is outstanding in this dish, but it may be a bit difficult to find, depending on where you live. If you must substitute, go with Fontina. You could also opt for a somewhat similar French cheese such as Camembert or Brie. Regardless, you will love this fall dish!
We hope you enjoy this recipe for Pumpkin Rosemary Risotto with Taleggio Cheese! If you give it a try, leave us a comment below or tag us on Instagram, @cooking_with_with!
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