Risoni with Pumpkin, Robiola and Speck

Ingredients

• 400 g Pumpkin
• 100 g Speck
• 250 g Risoni
• 60 g Robiola
• Salt (to taste)
• Pepper (to taste)
• Vegetable broth (as needed; some for blending the pumpkin and one ladleful for cooking the risoni)
• Extra-virgin olive oil (as needed; a drizzle for seasoning the pumpkin)

Steps

1. 1

   Season the pumpkin with salt, pepper and a drizzle of extra-virgin olive oil.

2. 2

   Roast the pumpkin in the oven at 190 °C for about 30 minutes.

3. 3

   While the pumpkin is cooking, sauté the speck in a skillet over low heat until crispy and it has released some of its fat. Set it aside.

4. 4

   When the pumpkin is ready, blend it with a little vegetable broth until smooth and creamy.

5. 5

   Transfer the pumpkin cream to a skillet and add one ladleful of vegetable broth.

6. 6

   Add the risoni directly to the cream and cook, stirring and maintaining a gentle simmer, for 5–6 minutes, until cooked.

7. 7

   Turn off the heat and stir in the robiola until creamy.

8. 8

   Crumble the crispy speck over the risoni and serve.

Notes

The description does not specify the number of servings or the exact quantities of broth, oil, salt and pepper; these are indicated as needed. The stated cooking time for the risoni is 5–6 minutes.

Nutrition per serving

• main course
• comfort food
• autumnal
• pasta
• oven
• vegetarian