Pumpkin and Gorgonzola Risotto is a rice-based main course with a very distinct flavor created by mixing the sweetness of pumpkin with the unmistakable taste of Gorgonzola.
A rich and tasty, beautifully presented recipe, perfect for a Sunday family lunch or a dinner with friends.
However, nothing prevents you from enjoying the pumpkin and Gorgonzola risotto on more private occasions.
The recipe is easy and quick.
In fact, pumpkin, with its delicate and sweet flavor, perfectly matches with Gorgonzola, a cheese with a strong aroma and flavor that also adds creaminess to the risotto; the final touch is given by rosemary.
The cheese that melts makes the final result even creamier, which is truly remarkable. If you don’t particularly like Gorgonzola, you can easily substitute it with other types of cheese, as long as they melt easily, so we recommend soft cheeses.
Why do I use “Carnaroli” rice? It’s one of the most used products for preparing risottos because it is known for a texture that is “always” al dente, which it can maintain for a long time.
The creamy consistency given by both the rice starch and the pumpkin, which during cooking will become a sort of cream, and the Gorgonzola will be that extra touch that will never make you say “I’ve had enough”. In short, a special dish, not to be missed, perfect to serve even on a festive day or on a special occasion.
All that’s left is to enjoy it.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 431.62 (Kcal)
- Carbohydrates 60.35 (g) of which sugars 3.38 (g)
- Proteins 10.47 (g)
- Fat 15.83 (g) of which saturated 5.68 (g)of which unsaturated 2.68 (g)
- Fibers 2.11 (g)
- Sodium 1,044.08 (mg)
Indicative values for a portion of 180 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
Pumpkin and Gorgonzola Risotto
- 1 2/3 cup Carnaroli rice
- 1.1 lb pumpkin (weight after cleaning)
- 1 sprig rosemary
- 4 oz Gorgonzola
- to taste extra virgin olive oil
- 1/4 cup dry white wine
- salt
- pepper
- 1 stalk celery
- 1 golden onion
- carrot
- water (1 and a half liters)
- salt
- 1 tablespoon extra virgin olive oil
Tools
- Pot
- Casserole
- Immersion Blenders
Steps
Pumpkin and Gorgonzola Risotto
First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and peel the onion.
Place the vegetables in a pot, add half a liter of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it warm.
Alternatively, you can use a broth made with a vegetable bouillon cube, (I’ll leave you the recipe for homemade vegetable bouillon cube up in the links). homemade vegetable bouillon cubeCut the pumpkin into cubes not too large.
In a pan, heat the oil and sauté the rosemary sprig, add the pumpkin and salt it. Lower the heat and let it cook for about 15 minutes.
Remove the rosemary.
Add a little vegetable broth if necessary.
Put the pumpkin in the immersion blender cup and then blend it.
Take the Gorgonzola out of the refrigerator.
In a saucepan, heat some oil and toast the rice.
Deglaze with white wine.
Let the alcohol evaporate.
Lower the heat slightly and start adding the hot broth little by little, stirring.
Cook the risotto by stirring and drizzling it with hot broth a little at a time.
Wait for the broth to be absorbed by the rice before adding the next ladle.Halfway through cooking, add the pumpkin and adjust the salt if necessary.
Respect the cooking time indicated on the rice package.
When the risotto is cooked, remove it from the heat and stir in the Gorgonzola.
Mix vigorously and let it rest covered for a couple of minutes before serving.
Serve on plates and finish with a sprinkle of fresh pepper.
Decorate with fresh rosemary.
Enjoy your meal.
Advice
You can store pumpkin risotto in the refrigerator for a maximum of 1-2 days.
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FAQ (Questions and Answers)
Can I use pasta instead of rice?
Of course, use a short format, such as tubetti or ditali, and risotto cook it too!
Can I use any kind of Gorgonzola?
Yes, you can use both creamy and firmer types.
Can I use another type of cheese?
Yes, of course, like Montasio, Asiago, Fontina, Taleggio, etc.
