We love pumpkin in the cooler months and enjoy risotto all year long, so combining the two feels natural. This Pumpkin Rosemary Risotto with Taleggio Cheese is silky, savory, and full of fall flavor. With pumpkin puree folded into the rice, crispy fried rosemary leaves for contrast, and creamy Taleggio melted in at the end, this risotto is a cozy, elegant dish that’s easy to make and perfect for seasonal dinners.
The Key to Creamy Risotto
Creamy risotto comes from the rice itself as it slowly releases starch into warmed stock during gradual cooking. You don’t need to add cream—the slow addition of hot stock and steady stirring create that rich, luscious texture. Even without cheese, a properly cooked risotto can be wonderfully creamy and satisfying.
What is the best rice for risotto?
Short-grain Italian rice varieties are best. Carnaroli is our top pick for its superior creaminess and texture, but Vialone Nano and Arborio also work well. Arborio is often easiest to find, while Carnaroli yields a slightly creamier mouthfeel if you can source it.
Components of this Pumpkin Rosemary Risotto with Taleggio Cheese
Pumpkin Puree: Canned pumpkin puree works well and keeps the recipe simple, though homemade puree from a pie pumpkin is a fine alternative. The puree is thicker than stock, so adding it in two stages—partway through cooking and again near the end—helps it incorporate evenly without clumping.
Crispy Fried Rosemary Leaves: Frying rosemary leaves in hot oil briefly makes them crisp and less aggressively piney than fresh leaves. They add a fragrant, textural finish when sprinkled over the finished risotto.
Taleggio Cheese: Taleggio is a semi-soft Italian cheese that melts beautifully and brings a gentle, savory tang to this risotto. It has a noticeable aroma but a mild, creamy flavor that complements pumpkin without overpowering it. If Taleggio is unavailable, Fontina makes a good substitute; softer French cheeses like Camembert or Brie can also work in a pinch.
Enjoy!
We hope this Pumpkin Rosemary Risotto with Taleggio Cheese becomes a new favorite. If you try it, leave a comment or share your results—this dish is ideal for cozy nights and holiday gatherings.
Looking for similar recipes? Try spiced carrot-ginger soups, pumpkin ravioli with sage cream, or other comforting pasta and risotto dishes to expand your seasonal menu.
- Spiced Carrot Ginger and Fennel Soup
- Pumpkin Ravioli with Parmesan Sage Cream Sauce
- Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
- Roasted Poblano and Smoked Gouda Mac and Cheese
- Tagliatelle with Sausage Mushroom Cream Sauce
Looking for more Italian recipe inspo?
If you want more Italian-inspired recipes, our cookbook Mangiamo includes a collection of original dishes designed for home cooks looking for approachable, flavorful meals.
📖 Recipe
Pumpkin Rosemary Risotto with Taleggio Cheese
Ingredients
- ½ sprig of rosemary, leaves removed from stems
- 1 cup vegetable oil
- 24 oz chicken stock
- 2 tablespoon unsalted butter, divided
- 1 small shallot, finely diced (about 20g)
- 1 cups risotto rice (Carnaroli, Vialone Nano, Arborio)
- ⅓ cup dry white wine (Pinot Grigio, Sauvignon Blanc, or similar)
- ¾ cup pumpkin puree, divided (about 180g)
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1.5 oz Taleggio cheese (43g), diced (or substitute Fontina, Camembert, or Brie)
Instructions
- Remove rosemary leaves from the stems. In a small saucepan, heat the vegetable oil to about 330°F (medium-high). Carefully add the rosemary leaves—the oil will spatter. Fry for about 5–10 seconds until the leaves become crisp but still green. Drain on paper towels and set aside for garnish.
- Warm the chicken stock in a saucepan over medium-low heat and keep it hot while you prepare the risotto.
- In a large pan, melt 1 tablespoon of butter over medium to medium-low heat. Add the shallot and cook gently until translucent, about 1 minute. Add the remaining tablespoon of butter and let it melt.
- Stir in the rice to coat it with butter and raise the heat to medium. Stir frequently for about 2 minutes so the rice begins to toast slightly and absorbs the butter. Add the wine and stir until it is absorbed.
- Once the wine is absorbed, add about ½ cup of warm stock and stir. Continue adding stock in ½ cup increments, stirring as the rice absorbs each addition. After the second addition of stock has absorbed, stir in half of the pumpkin puree, black pepper, and nutmeg.
- Continue adding stock and stirring for about 20 minutes total, until the rice is nearly cooked. Stir in the remaining pumpkin puree and the salt. The rice should be al dente—tender but with a slight bite. If you run out of stock, use hot water to finish cooking.
- Remove from heat and stir in the diced Taleggio until melted and fully incorporated. Taste and adjust seasoning. Serve immediately, topped with the crispy fried rosemary leaves.
Nutrition
Carbohydrates: 34g
Protein: 7g
Fat: 44g