Risotto with pumpkin and Fossa cheese from Sogliano D.O.P.

 Preparation time: 25 min  |    Difficulty: low   |    Recipe cost: low   |     Servings for: 4/5 people

Ingredients:

• gr. 400 of rice,
• gr. 400 of pumpkin pulp,
• gr. 150 of butter,
• gr. 100 of grated Fossa cheese,
• Onion – broth – parsley – salt – pepper to taste.

Put finely chopped onion in a saucepan with half the butter then add the pumpkin pulp cut into small cubes, pour in some broth, season with salt and pepper, letting it cook over low heat for about 10 minutes. Pour in the rice and bring to cook by gradually adding the boiling broth. When the risotto is cooked, add the remaining butter, parsley, and grated Fossa cheese.

Used in this recipe: Fossa cheese from Sogliano D.O.P.