The Pumpkin and Gorgonzola risotto is a must-have in this autumn period, and for me, who loves these three ingredients individually, combining them in a single warm, creamy, and comforting dish is truly the best.
I will tell you right away that it is not a very quick preparation, like the ones I often propose, but if you have some vegetable stock already made from another preparation, you will be able to save a lot of time.
As for the gorgonzola to use, I leave it up to you to choose between the spicy one, which will contrast the sweetness of the pumpkin, and the sweet one, which will add more creaminess and delicacy to your risotto. The result will always be a mouth-watering dish
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups Carnaroli rice
- 14 oz pumpkin (Hokkaido or Mantovana)
- 1/2 onion
- 6 cups vegetable stock
- 1/2 cup white wine
- 7 oz gorgonzola
- to taste extra virgin olive oil
- to taste salt
- 2 tbsp butter
- a few toasted hazelnuts (optional)
- A few leaves sage (optional)
Tools
- 1 Kitchen Scale
- 1 Knife
- 1 Pan
- 2 Pots
- 1 Immersion Blender
- 1 Ladle
- 1 Wooden Spoon
Steps
To prepare the pumpkin and gorgonzola risotto, start by removing the skin from the pumpkin and cutting it into small cubes.
In a saucepan, heat a drizzle of extra virgin olive oil and add the finely chopped onion.
When the onion is softened, add the pumpkin and let it cook for a few minutes before adding enough hot vegetable stock to just cover it. Cover with a lid and let it cook until the pumpkin is softened.
When ready, transfer the pumpkin to the immersion blender cup and blend until you get a smooth puree. Adjust with salt if necessary and set aside.
Meanwhile, in a pot, toast the rice dry and when it begins to sizzle, deglaze with the white wine.
Once the alcohol has evaporated, start adding the hot broth little by little (it should be simmering).
Halfway through cooking the rice, add the pumpkin puree and continue adding broth until the rice is fully cooked.
At this point, with the heat off, add the cold butter and gorgonzola and stir the pumpkin risotto.
Now just plate it, and if you want to make the presentation more impressive, add a few cubes of pumpkin that you have set aside before blending, some pieces of gorgonzola on top, a few chopped toasted hazelnuts (for a crunchy note), and finally, a few sage leaves to perfume and make the dish even more colorful 😉.
