Risotto with pumpkin cream, Balsamic Vinegar of Modena PGI and Hazelnuts

riso balsamico e parmigiano

Risotto with pumpkin cream, Balsamic Vinegar of Modena PGI and Hazelnuts

  • Level: Easy

  • Prep: 30 minuts

  • Cook: 15/18 minuts

  • For: 4 people


  • 300 g carnaroli rice

  • 300 g pumpkin flesh

  • 30 g di Parmigiano Reggiano DOP

  • 1 lt vegetable stock

  • 60 g toasted and peeled hazelnuts

  • 1/4 onion

  • 30 g butter

  • 20 g olive oil

  • Salt and pepper, fresh thyme


Dice the pumpkin and cook it with a glass of water and a pinch of salt until soft. Blend it with a hand held mixer and put it aside.

Chop the onion finely, brown it with oil in a risotto casserole.

Add the rice and stir for some minutes until the rice is slightly toasted. Add hot stock to cover the rice.  Let the rice cook adding alternatively a spoon of pumpkin cream and a ladle of hot stock as soon as they are absorbed by the rice (this will take approximately 15-18 minutes).

Once cooked and off the heat, add butter and Parmigiano Reggiano cheese.

Serve with a sprinkle of chopped hazelnuts, drops of Balsamic Vinegar of Modena PGI and leaves of fresh thyme.

Batteria di Balsamico


IFS Food

Compagnia Del Montale srl
P.IVA: IT01497760361
Via W. Tobagi 6A
41049 Sassuolo (MO)

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Aceto Balsamico Compagnia Del Montale
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