Pumpkin Rosemary Risotto with Taleggio Cheese | Cooking with Wine

Cooking with Wine

Name: Pumpkin Rosemary Risotto with Taleggio Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Bluebonnet Nutrition Vegetable Oil Sticks; Challenge Butter, Unsalted, European Style; Village Harvest Rice, Arborio; McCormick Gourmet™ Organic Whole Nutmeg; David's Kosher Salt; Kitchen Basics Chicken Bone Broth; SIGNATURE SELECTS Pie, Apple; BelGioioso Snacking Cheese, Fontina; O Organics Rosemary, Organic; Colo-Pac Produce, Inc. Shallots Onions; Morton Black Peppercorn Grinder

Print recipe

Pumpkin Rosemary Risotto with Taleggio Cheese

Serves 430 mins prep40 mins cook

We like pumpkin in the fall and winter and love risotto year-round. So why not make a risotto that is a bit unusual using pumpkin, fried rosemary leaves, and a wonderful, melty, Italian cheese? We can’t think of a good reason not to, either! This Pumpkin Rosemary Risotto with Taleggio Cheese is so creamy and will quickly become your favorite fall risotto recipe!

0 servings