Name: Pumpkin, Squacquerone Cheeseand Coffee Risotto (Risotto alla Zucca con Squacquerone e Caffè)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 30 g Grana Padano, grated; 1 litre chicken stock, vegetable stock, or water; 1 sprig of thyme; 120 g squacquerone; 30 g unsalted butter; Salt and black pepper, to taste; 3 cloves of garlic, smashed; 1 onion, chopped; 80 ml dry white wine; 3 tbsp extra-virgin olive oil; 380 g arborio risotto rice; Ground coffee, to garnish; 1 small pumpkin, about 800–900 g, peeled and roughly sliced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Better Than Nonna

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