{"id":15403,"date":"2025-10-03T09:00:18","date_gmt":"2025-10-03T09:00:18","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/pumpkin-sage-and-smoked-provola-risotto\/"},"modified":"2025-10-03T09:00:18","modified_gmt":"2025-10-03T09:00:18","slug":"pumpkin-sage-and-smoked-provola-risotto","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/pumpkin-sage-and-smoked-provola-risotto\/","title":{"rendered":"Pumpkin, sage, and smoked provola risotto"},"content":{"rendered":"

A creamy, fragrant autumn first course, perfect for October<\/span><\/h2>\n

Sweet roasted pumpkin, aromatic sage, and a melty finish with Nobili Smoked Provola: a comforting, enveloping risotto full of character. Perfect for the first cool evenings, when the craving for warm, fragrant dishes returns.<\/p>\n

Ingredients (4 servings)<\/b><\/h3>\n
    \n
  • 320 g of Carnaroli or Vialone Nano rice<\/span><\/li>\n
  • 400 g of pumpkin (delica or butternut, already cleaned)<\/li>\n
  • 150\u2013180 g of Nobili Smoked Provola, cut into small cubes<\/li>\n
  • 1 shallot<\/span><\/li>\n
  • About 1 liter of hot vegetable broth<\/span><\/li>\n
  • \u00bd glass of dry white wine<\/span><\/li>\n
  • 30 g of butter + 1 tablespoon of extra virgin olive oil<\/span><\/li>\n
  • 8\u201310 sage leaves<\/li>\n
  • 30 g toasted hazelnuts (optional), roughly chopped<\/li>\n
  • Salt and black pepper to taste.<\/span><\/li>\n<\/ul>\n

    Step by step preparation<\/b><\/h3>\n
      \n
    1. Roast the pumpkin
      \nCut the pumpkin into 1.5 cm cubes, season with a drizzle of oil, salt, and pepper. Bake at 200\u00b0C (392\u00b0F) for 18\u201320 minutes until soft and slightly caramelized. Set aside.<\/li>\n
    2. Toast the rice
      \nIn a saucepan, melt 20g butter with 1 tablespoon oil; saut\u00e9 the chopped shallot for 1\u20132 minutes without browning. Add the rice and toast for 2 minutes, until the grains are glossy. Deglaze with the white wine and let it evaporate.<\/li>\n
    3. Bring to a boil.
      \nAdd the hot broth a little at a time, stirring and adding liquid as it is absorbed. After 10 minutes, stir in the roasted pumpkin, mashing some of it with a ladle to make the risotto creamier. Season with salt.<\/li>\n
    4. Crispy Sage
      \nIn a small pan, melt the remaining 10g of butter and fry the sage leaves for 30\u201340 seconds until crispy. Remove from the heat and keep warm.<\/li>\n
    5. Smoked Cream
      \nOff the heat, when the rice is al dente and cooked through, stir in the diced Nobili Smoked Provola and the remaining butter. Stir vigorously until melted. Add black pepper to taste.<\/li>\n
    6. Finish
      \nPlate, garnish with crispy sage and, if you like, a sprinkle of toasted hazelnuts for a crunchy contrast.<\/li>\n<\/ol>\n

      Conclusion<\/b><\/h3>\n

      Creamy, fragrant, and lightly smoky: this risotto celebrates the flavors of October with simplicity and style. Nobili Smoked Provola cheese perfectly balances the sweetness of pumpkin and the aroma of sage.<\/p>\n

      Have a nice meal!<\/strong><\/h4>\n","protected":false},"excerpt":{"rendered":"

      A creamy, fragrant autumn first course, perfect for October Sweet roasted pumpkin, aromatic sage, and a melty finish with Nobili Smoked Provola: a comforting, enveloping risotto full of character. Perfect for the first cool evenings, when the craving for warm, fragrant dishes returns. Ingredients (4 servings) 320 g of Carnaroli or Vialone Nano rice 400 g of pumpkin (delica or butternut, already cleaned) 150\u2013180 g of Nobili Smoked Provola, cut into small cubes 1 shallot About 1 liter of hot vegetable broth \u00bd glass of dry white wine 30 g of butter + 1 tablespoon of extra virgin olive oil 8\u201310 sage leaves 30 g toasted hazelnuts (optional), roughly chopped Salt and black pepper to taste. Step by step preparation Roast the pumpkin Cut the pumpkin into 1.5 cm cubes, season with a drizzle of oil, salt, and pepper. Bake at 200\u00b0C (392\u00b0F) for 18\u201320 minutes until soft and slightly caramelized. Set aside. Toast the rice In a saucepan, melt 20g butter with 1 tablespoon oil; saut\u00e9 the chopped shallot for 1\u20132 minutes without browning. Add the rice and toast for 2 minutes, until the grains are glossy. Deglaze with the white wine and let it evaporate. Bring to a boil. Add the hot broth a little at a time, stirring and adding liquid as it is absorbed. After 10 minutes, stir in the roasted pumpkin, mashing some of it with a ladle to make the risotto creamier. Season with salt. Crispy Sage In a small pan, melt the remaining 10g of butter and fry the sage leaves for 30\u201340 seconds until crispy. Remove from the heat and keep warm. Smoked Cream Off the heat, when the rice is al dente and cooked through, stir in the diced Nobili Smoked Provola and the remaining butter. Stir vigorously until melted. Add black pepper to taste. Finish Plate, garnish with crispy sage and, if you like, a sprinkle of toasted hazelnuts for a crunchy contrast. Conclusion Creamy, fragrant, and lightly smoky: this risotto celebrates the flavors of October with simplicity and style. Nobili Smoked Provola cheese perfectly balances the sweetness of pumpkin and the aroma of sage. Have a nice meal!<\/p>\n","protected":false},"author":2,"featured_media":15404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,204],"class_list":["post-15403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-provola-affumicata"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15403"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15403\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15404"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}