Risotto with pumpkin cream and pecorino

Name: Risotto with pumpkin cream and pecorino
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4
Ingredients: Carnaroli rice 11.25 oz; Butter 2 tbsp; Toasted hazelnuts to taste; Powdered coffee to taste; Sage to taste; Extra virgin olive oil to taste; Fine salt to taste; Carrots 2; Celery 3 ribs; Red onions 1; Cloves 2; Ground black pepper to taste; Water to taste; Fresh liquid cream ½ cup; Pecorino cheese (to grate) 1.8 oz; Parmigiano Reggiano PDO cheese (to be grated) 1.75 oz; Delica pumpkin 2 ½ cups; Cherry tomatoes ½ cup; Red onions ½; Butter 3 oz; Fresh chili pepper 2; Sage 4 leaves; Curry 1 tsp; Vegetable broth to taste; Fresh liquid cream to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Butter (to grate) 2.1 oz; Parmigiano Reggiano PDO cheese 1.8 oz

it de es fr br

Gluten Free
Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Giuseppe Mancino

When autumn rolls in, there's just something about the rich, golden flavors of pumpkin risotto—really comforting stuff. Plus, when you add a layer of creamy pecorino, it brings a touch of sweet and tangy magic to the whole dish. In Northern Italy, especially around Lombardy, they've totally nailed this classic risotto with pumpkin. And you know what? Chef Giuseppe Mancino takes it up a notch by crafting a dish that perfectly balances the tender rice with silky pumpkin cream. Really, the deep, rustic pumpkin notes—so so good—blend beautifully with pecorino. It adds a moist, spicy kick that just keeps you coming back for more. It's Italian autumn cuisine at its best: simple ingredients, cooked to perfection—totally cozy and a little bit fancy.

Across Lombardy and the North, everyone has their own twist on creamy pumpkin risotto. Some folks add gorgonzola for a bolder flavor, while others toss in speck or sausage for that extra savory bite. Pretty much every version treats you to a super creamy texture and a great mix of sweet and savory. This version, though, really stands out with its pecorino sauce, adding an extra layer of flavor that just sets it apart. It's the kind of pumpkin and pecorino risotto that's perfect for a dinner with friends or a laid-back family night. For real, it has that Italian knack of turning local, in-season ingredients into something special.

So, if you’re eager to try a new fall risotto with pumpkin or want an easy risotto recipe that feels a bit gourmet—here’s the deal—it’s a winner. Serve it up and enjoy the golden and smooth rice, soaking in all that pumpkin cream, with pecorino melting right in. One bite, and you'll really understand why this is a true Northern Italian favorite when the weather cools down.

INGREDIENTS

Carnaroli rice 11.25 oz (320 g)

Butter 2 tbsp (25 g)

Toasted hazelnuts to taste

Powdered coffee to taste

Sage to taste

Extra virgin olive oil to taste

Fine salt to taste

for the vegetable broth: Carrots 2; Celery 3 ribs; Red onions 1; Cloves 2; Ground black pepper to taste; Water to taste

for the pecorino cream: Fresh liquid cream ½ cup (125 g); Pecorino cheese 1.8 oz (50 g) - (to grate); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to be grated)

for the pumpkin cream: Delica pumpkin 2 ½ cups (600 g); Cherry tomatoes ½ cup (100 g); Red onions ½; Butter 3 oz (85 g); Fresh chili pepper 2; Sage 4 leaves; Curry 1 tsp; Vegetable broth to taste; Fresh liquid cream to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for seasoning: Butter 2.1 oz (60 g) - (to grate); Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Preparation

How to prepare Risotto with pumpkin cream and pecorino

To prepare the risotto with pumpkin cream and pecorino, start by cleaning the carrot, celery, and onion for the broth 1. Place the vegetables in a large pot, cover with water, and season with peppercorns and cloves 2. Turn on the heat and cook for about 45 minutes. Meanwhile, prepare the Pecorino cream: in a small pot, pour the cream, grated pecorino 3, and Parmigiano Reggiano PDO.

Bring to a boil, stirring with a whisk 4. When the cheese has melted, remove the pot from the heat and blend with an immersion blender 5 to obtain a smooth and velvety cream 6.

Move on to the pumpkin cream: clean and slice half an onion 7, then in a pan, pour a drizzle of oil, the cherry tomatoes 8, and whole chili peppers 9.

Continue with the onion 10 and sage 11, salt and pepper 12. Let it sauté over moderate heat.

Meanwhile, clean the pumpkin: remove the seeds 13, peel the skin 14, and cut into cubes 15.

Add the pumpkin 16 and the butter 17, season with salt and cover with a lid 18. Cook for about 20 minutes on low heat.

Once the pumpkin is ready, remove the sage, pepper, and cloves 19. Transfer the mixture to a bowl, add the cream 20 and a ladle of the vegetable broth 21.

Season with curry 22 and blend with an immersion blender 23, then adjust the salt 34.

Strain the cream through a sieve 25 to make it smoother 26; if you prefer, you can skip this step. Prepare the rice: in a saucepan, melt the butter and oil 27.

Add the rice, salt, and let it toast until the grains are hot 28. Meanwhile, retrieve the broth you have prepared 29 and strain it 30.

The broth is ready 31, pour it gradually into the rice to cook it 32. After about 6-7 minutes, also incorporate the pumpkin cream 33 and finish cooking.

When the rice is ready, stir in the cheese and butter 34 and mix everything. Serve the risotto with pumpkin cream immediately, garnished with pecorino cream, sage leaves, toasted hazelnuts, and coffee powder 36!

Storage

We recommend consuming the risotto with pumpkin cream and pecorino immediately. If there is any leftover, you can store it in the fridge for a couple of days, without the pecorino cream.