Creamy Pumpkin Risotto with European Mixed Milk Cheese

This cozy pumpkin risotto is made even more decadent with a semi-aged European mixed cow and sheep's milk cheese. Sardinian mixed milk cheese adds a deep, savory umami richness that enhances the sweetness of the pumpkin and helps create the creamy, cohesive texture that defines a perfect risotto. The recipe was developed in partnership with European Cheese Quality, a project co-financed by the European Union to highlight the tradition, quality and origin of Europe's finest cheeses.

Ingredients for 4 people

• 5 tbsp extra virgin olive oil, divided
• 16 oz pumpkin, cut into 1/2-inch cubes
• 5 cups vegetable broth
• 2 medium shallots, finely chopped
• 1 1/2 cups Carnaroli or Arborio rice
• 3 tbsp butter
• 3.5 oz grated semi-aged European mixed milk cheese

How to make Creamy Pumpkin Risotto

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the pumpkin cubes with 2 tbsp of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, until tender and lightly golden. Meanwhile, in a small pot over medium-low heat, warm the vegetable broth until steaming but not boiling.
2. While the pumpkin roasts, heat the remaining 3 tbsp olive oil in a large nonstick skillet over medium heat. Add the shallots and cook 2 to 3 minutes, until soft and lightly golden. Add the rice and toast over medium heat for 1 to 2 minutes, stirring to coat the grains.
3. Working one ladleful at a time, gradually add the hot broth to the rice, stirring and letting it almost completely absorb before adding more, for about 16 to 18 minutes total. When the rice is about halfway cooked, fold in the roasted pumpkin. Continue adding broth and stirring until the rice is al dente and creamy.
4. Once the rice is cooked, remove the skillet from the heat and stir in the butter until melted and emulsified. Mix in the grated cheese and let rest for 1 minute before serving.