There’s something magical about autumn cooking with the golden hues, the cozy aromas, and the comforting flavors that invite you to slow down and savor the season. This roasted pumpkin and Ibérico cheese risotto brings all those sensations together in one creamy, elegant dish. It’s a Spanish-inspired twist on an Italian classic, where the nutty sweetness of roasted pumpkin meets the rich, buttery depth of queso Ibérico. The result? A bowl of pure Mediterranean comfort.
Roasted Pumpkin and Ibérico Cheese Risotto
Roasted pumpkin risotto is autumn comfort in its most elegant form. A dish that wraps you in warmth with every spoonful. Imagine the natural sweetness of roasted pumpkin blending into creamy risotto rice, each grain infused with the silky richness of melted Spanish queso Ibérico. It’s a beautiful celebration of the season’s golden flavors and the heart of Mediterranean cooking. This recipe is where Spanish tradition meets modern comfort, creating a dish that feels both indulgent and soul-soothing.
Why You’ll Love This Recipe
This autumn Spanish dish celebrates utilizing seasonal produce while highlighting the versatility of Spanish cuisine. You’ll love how the roasted pumpkin lends natural sweetness and vibrant color, perfectly balanced by the savory, slightly tangy notes of Deliart Ibérico cheese. This dish also provides other outlets to incorporate pumpkin into your cooking that’s not only reserved for desserts. This Spanish-inspired risotto feels indulgent yet wholesome. Ideal for a cozy night in, a special weekend dinner, or a festive fall gathering. Every spoonful delivers a smooth, creamy texture layered with earthy, nutty undertones that make it unforgettable.
Ingredients You’ll Need
- 1 ½ cups Arborio or Carnaroli rice
- 2 cups of cubed roasted pumpkin
- 4-5 cups of vegetable broth
- 1 small finely chopped onion
- 2 cloves of minced garlic
- 2 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup grated Deliart Ibérico cheese
- Optional: crispy Jamón Ibérico or Serrano ham for topping
How to Make Roasted Pumpkin and Ibérico Cheese Risotto
- Roast the pumpkin. Preheat your oven to 400 degrees Fahrenheit. Toss the pumpkin cubes with olive oil, salt, and pepper. Roast for about 25-30 minutes until golden and tender.
- Prepare the base. In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, then add garlic and sauté for another minute.
- Toast the rice. Add the Arborio or Carnaroli rice and stir for 1-2 minutes until the grains are glossy and lightly toasted.
- Deglaze with wine. Pour in the white wine and let it bubble away until almost completely absorbed.
- Add the broth gradually. Ladle the vegetable broth one scoop at a time, stirring occasionally and waiting for each addition to be absorbed before adding the next. This slow process creates risotto’s signature creaminess.
- Fold in the pumpkin. Once the rice is al dente, stir in the roasted pumpkin. You can mash some pieces for a smoother texture while leaving others chunky for contrast.
- Stir in Ibérico cheese. Remove the risotto from the heat and gently fold in the grated cheese. The residual warmth will melt it perfectly, creating a velvety finish.
- Garnish and serve. Spoon the risotto into warm bowls, top with fresh thyme, cracked pepper, and a drizzle of olive oil. Add crispy ham if desired.
Cook’s Tips for Success
For the creamiest risotto, take your time. Constant stirring helps release the rice’s natural starches, giving that silky texture we all love. Keep your broth warm to maintain consistent cooking temperatures and always finish the risotto off the heat when adding cheese. If you can’t find Ibérico cheese, try a mix of Manchego and Mahón. They’ll deliver a similar Spanish richness.
Variations to Try
Feel free to play with this recipe based on what you have at home. For a fully vegetarian version, skip the ham and finish with toasted Deliart Marcona almonds or fried sage leaves for extra crunch. You can swap pumpkin for butternut squash for a slightly nuttier note. For a luxurious finish, drizzle with truffle oil just before serving.
Bringing Spanish Flavors Home
Cooking this creamy risotto with Ibérico cheese is like wrapping yourself in a cozy Spanish autumn. It’s a dish that transforms humble ingredients into something creamy, aromatic, and deeply satisfying. Each bite reminds you that good food doesn’t need to be complicated; it just needs to be made with care, patience, and a touch of Spanish soul.
