Risotto alla zucca arrostita - È sempre mezzogiorno 29/09/2025

https://www.raiplay.it/programmi/esem... - Sergio prepares a pumpkin risotto, creamed with butter and Taleggio cheese: the perfect comfort food against the first cold weather. First, he wraps the pumpkin in parchment paper and aluminum foil, sprinkles with bay leaves, and threads the wrapper onto a skewer. Bake at 160°C (320°F) for 60 minutes. Meanwhile, blanch the spinach in boiling water, drain, and blend it with a portion of the pumpkin seeds, 4 tablespoons of extra virgin olive oil, 1 tablespoon of pumpkin seed oil, and salt. Toast the rice in a saucepan, season with salt, and cook, stirring and adding broth occasionally. Remove the pumpkin from the oven, add half of it to the rice, and add the juice of half a lemon and fresh sage leaves. Let it rest for a few minutes before stirring in the butter and Taleggio cheese. Serve the risotto garnished with the creamed spinach, the remaining roasted pumpkin, sage, and the remaining pumpkin seeds. Ingredients: 320 g rice 1 pumpkin 50 g pumpkin seeds 1 tablespoon pumpkin seed oil 100 g spinach 150 g Taleggio cheese 50 g butter 1 lemon Vegetable broth Sage Bay leaf Extra virgin olive oil Salt Cooking time: 160°C for 60 minutes