Risotto with Pumpkin, Smoked Provolone Fondue and Balsamic Vinegar

Posted on 05 March 2016

pumpkin risotto

The sweetness of the pumpkin and smoked provolone open their doors to the intense taste of balsamic vinegar. To create an authentic creamy Italian risotto, it is imperative to you a special rice. They come in various forms and is usually very pale in colour, stubby and smooth in texture. Of course, we prefer a high-quality Italian rice. Unlike other rice that is left in a pan of water to boil, risotto rice requires constant attention to ensure a perfect finished dish. But, when it is done, you have a delicious dish that is sure to impress your friends and family.

Risotto with Pumpkin, Smoked Provolone Fondue and Balsamic Vinegar


  • 18 oz pumpkin
  • 15 oz of rice
  • 9 oz of smoked provolone
  • Gold Eagle De Nigris Balsamic Vinegar


  1. Cut the pumpkin into small pieces and place them in a saucepan with oil and garlic, add water and cook.
  2. Cut provolone into pieces using part of the Peel.
  3. Cut the middle part of the provolone and put it in a shallow dish by adding a little milk; put it in the microwave for 3 minutes and then blend it all.
  4. When the pumpkin is cooked, add the rice and cook the rice by adding water.
  5. Add the pieces of cheese when it is ready the rice and stir.
  6. Add a bit of balsamic vinegar Golden Eagle

Buon Appetito!