Pumpkin, Squacquerone Cheeseand Coffee Risotto

Risotto alla Zucca con Squacquerone e Caffè

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Published 2024

  • About

Pumpkin and tangy cheese risotto is a classic, but this recipe takes it to the next level with a dusting of ground coffee, beautifully balancing out the sweetness and richness of the dish. If you make more pumpkin purée that you need, freeze it and serve another time with pasta or meat.

Ingredients

  • 1 small pumpkin, about 800–900 g, peeled and roughly sliced
  • 3 cloves of garlic

Method

Preheat the oven to 180°c and line a baking tray with baking parchment. Place the pumpkin slices, smashed garlic cloves and thyme on the tray. Dress with a glug of olive oil, salt and black pepper. Cover with foil and