Risotto with pumpkin and Asiago PDO Mezzano


Ingredients for 4 people.

For the gnocchi:

500g of potatoes

150g of flour

1 egg

A pinch of salt

For the fondue:

200g of grated Asiago PDO Aged

200ml of fresh cream

50g of butter

Salt and pepper to taste

For the seasoning:

1 head of radicchio

50g of walnuts

Olive oil

Salt and Pepper To Taste.



First courses

Preparation time

50 mins


Cut the pumpkin into pieces and cook it in a pan for 6-7 minutes, adding salt, pepper and the hot vegetable broth so that it does not stick to the bottom. Cook for another 15 minutes, until it becomes soft. In a hot saucepan, sauté the shallot, add the rice and let it toast for a few minutes. Then blend with white wine and gradually add the broth as the rice absorbs it. Five minutes before the end of cooking, add the already cooked pumpkin, so that it mixes with the risotto. While cooking is finishing, grate the Asiago DOP Mezzano. Turn off the heat and add the cheese to the risotto together with the butter, to cream it. Serve hot on a flat plate, which will allow the rice to cool more quickly, making the wait shorter to taste it.

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