Pecorino Romano P.D.O. Butternut Squash Risotto
Pecorino Romano P.D.O. Butternut Squash Risotto


Pecorino Romano P.D.O. 1 cup grated and some for garnish

Olive oil

Bay leaf

White wine



Chicken stock

Butternut squash

Brussel sprouts

Toasted almonds

La Tourangelle pistachio oil

  • Cook the risotto with sautéed shallot and garlic and a bay leaf. Deglaze with some white wine. Cook with chicken stock stirring constantly until tender.
  • Peel the butternut squash. Dice some for texture and reserve. Puree the rest cooked down in chicken stock.
  • Pick it up with a little chicken stock and the puree. Fold in the Pecorino Romano and season to taste. Stirring constantly. Fold in a little Olive oil. Should flow like lava.

To Assemble Ingredients:

Plate with Oil blanched Brussel sprout leaves, toasted almonds, pistachio oil, and some more Pecorino Romano P.D.O.

Did you know?
The Pecorino Romano P.D.O. is naturally “lactose free” ”* (*The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process. It contains galactose in quantities below 2,7 mg/kg), and can be safely consumed by people affected by = galactosemia (being galactose-free) or lactose intolerance (being lactose-free). This distinctive trait is rendered possible by the combined action of cheese maturation and enzymes naturally found in milk and through the use of processing aids such as “scotta innesto” (starter culture with a high microbial biodiversity) and lamb-rennet paste.

Recipe by: Mikel Anthony, Chef’s Roll: