RISOTTO WITH PUMPKIN, GORGONZOLA, AND WALNUTS. The risotto with pumpkin, gorgonzola, and walnuts is a creamy and tasty first course, perfect for the autumn season.
The pumpkin, with its sweet and delicate flavor, pairs perfectly with the intense and pungent taste of gorgonzola, while the crunchy walnuts add a note of freshness to the dish. The preparation is simple and quick, and the result is guaranteed.
To achieve a creamy and homogeneous risotto, it is important to use Carnaroli or Arborio rice and toast it well over high heat before deglazing with white wine. The pumpkin can be cooked in a pan or in the oven, depending on your preference. The gorgonzola, however, should be added at the end of cooking to avoid melting too much. For an even creamier result, you can add a bit of fresh cream. Finally, the walnuts can be added as desired, either coarsely chopped or in flakes.
Let’s get ready… One last tip I used Bertina pumpkin typical of the Piacenza area, but Delica is also perfect.
Here are some other delicious risottos:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove, Low Heat
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 984.56 (Kcal)
- Carbohydrates 97.06 (g) of which sugars 8.00 (g)
- Proteins 27.53 (g)
- Fat 52.09 (g) of which saturated 27.26 (g)of which unsaturated 14.76 (g)
- Fibers 3.36 (g)
- Sodium 2,500.69 (mg)
Indicative values for a portion of 325 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
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 6 oz Delica pumpkin
- 3.5 oz gorgonzola
- 1 packet saffron
- 3.5 oz butter
- 1.5 oz shallot
- to taste grated parmesan cheese
- to taste chopped parsley
- 5 walnuts
- Half glass white wine
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Cooktop AMZCHEF Single Induction Cooktop, 2000 W slim design, 10 power levels, 10 temperature levels, touch sensor control, timer, black
- Pan Lagostina Linea Rossa Pan with Lid Ø 10.2 in, Induction, Gas, and Oven Scratch-resistant Pan, Pouring Edge, Stainless Steel and Aluminum Base, Non-slip Silicone Handle
Steps for risotto with pumpkin, gorgonzola, and walnuts
Let’s start by preparing the vegetable broth, bring water to a boil with a carrot, a celery stalk, an onion, and a piece of bouillon cube, we will need it for the risotto. Prepare the pumpkin by cutting it into cubes, wash and chop the parsley, chop the shallot. Dissolve the saffron in a tablespoon of broth. Now that we have everything we need, we can start preparing the risotto.
Coarsely chop the walnuts and sauté them in a pan with a bit of oil and cold butter, along with the shallot, let the onion wilt and the walnuts toast, turn off the heat and set aside. In a pan without anything, put the rice and toast it for a few minutes, always stirring. Once ready, add it to the walnut pan, put it back on the heat, deglaze with a bit of white wine, keep a little aside. When the wine has evaporated, turn off the heat.
Meanwhile, in another pan, sauté the pumpkin with a drizzle of oil, a pinch of salt and pepper, and once softened, add a ladle of broth, stir, let it cook for a few minutes. Now put the rice back on the heat and add the pumpkin, stir, extend with the broth a little at a time, until the end of cooking, continuing to stir.
When almost cooked, deglaze with the remaining wine, add the parmesan, saffron, parsley, and lastly the gorgonzola, turn off the heat. Garnish with parsley, extra virgin olive oil, salt, pepper….. Enjoy your meal
Storage, tips, variations, for risotto with pumpkin, gorgonzola, and walnuts
For an even creamier risotto, you can blend the cooked pumpkin with an immersion blender before adding it to the rice. If you prefer a spicier taste, you can use spicy gorgonzola. You can replace the walnuts with other nuts, such as almonds, pine nuts, or pistachios.
Check out the review on the electric induction cooktop AMZCHEF 2000 W
