Taleggio Pumpkin Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy risotto made with roasted pumpkin, garlic puree, Taleggio cheese, and sage. It tastes earthy, tangy from the cheese, and luxuriously smooth. Perfect for autumn evenings as a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 lbs Fresh pumpkin ((700g))
- 1 onion (finely chopped)
- 1/4 cup (60ml) white wine ((we used Gavi))
- 1.5 cups arborio rice ((300g))
- 3 large garlic cloves
- 1 heaped tablespoon mascarpone
- 2 oz (50g) Taleggio cheese (plus 4 slices for serving)
- 8 sage leaves
- 5 cups chicken stock ((1.25 Litres))
- Olive oil
- salt and pepper
At a glance
PER SERVING · TIME 74M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 1h 10m
- Sodium
- 824mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 978mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.