I love winter for the variety of vegetables it offers us. Pumpkin is one of the simple yet tasty ingredients found in all supermarkets during this time. Here is the recipe for a pumpkin and gorgonzola risotto.
If you like pumpkin, don’t forget to check out the recipe:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 540.95 (Kcal)
- Carbohydrates 81.19 (g) of which sugars 4.10 (g)
- Proteins 12.49 (g)
- Fat 16.84 (g) of which saturated 5.91 (g)of which unsaturated 2.79 (g)
- Fibers 2.01 (g)
- Sodium 230.30 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 servings
- 6.35 oz Carnaroli rice
- 4.25 cups vegetable broth
- 7 oz pumpkin
- 1.75 oz Gorgonzola
- 1 tbsp extra virgin olive oil
- 1/2 onion
- 1/4 glass dry white wine
Tools
- 1 Pot 3-liter
- 1 Small pot 2-liter
- 1 Cutting board
- 1 Knife
Procedure
Pumpkin and Gorgonzola risotto is a great variation to classic risottos and, if done right, better than its acclaimed relatives. It requires few steps and the result is guaranteed!
Dice the onion evenly and place it in a cold pan over high heat. After about 20-30 seconds, pour in the tablespoon of oil and reduce the heat to low.
When the onion begins to sweat (loses water and becomes translucent), add the rice and toast at medium temperature for 2-3 minutes. The toasting is complete when the rice is hot without being burnt.
Pour in the glass of wine and let it evaporate. The wine should always be at room temperature, or you risk stopping the rice’s cooking process.
Add the pumpkin cut into cubes and pour a couple of ladles of hot broth.
Pumpkin is very sweet, so I recommend slightly salting the broth more to prevent the risotto from being too sweet.
Alternatively, you can cook the pumpkin cubes for 10-15 minutes and blend them until you get a thick and rich cream which you will add to the risotto by spoonfuls.
Continue adding broth as it evaporates and the rice absorbs it. Never pour too much at once, but rather occasionally, so it can absorb it without becoming too watery.
After 11-12 minutes, the rice is ready. Remove the pot from the heat and add the Gorgonzola. Stir the rice and Gorgonzola for a couple of minutes, mixing vigorously until they are well combined.
The beauty of this dish is that the rice and pumpkin cook evenly, and the result is excellent!
Your pumpkin and gorgonzola risotto is ready!
Plating Tips:
If you have blended the pumpkin, you can make a Gorgonzola cream to decorate the dish and make it even more elegant.
Which wine to pair with pumpkin and gorgonzola risotto:
I recommend serving this strong-flavored risotto with a full-bodied red wine like a Barbera or Chianti that can balance the pungent notes of the Gorgonzola without clashing with the sweetness of the pumpkin.
