The pumpkin and gorgonzola risotto is a creamy, tasty first course perfect for autumn. The sweetness of the pumpkin perfectly matches the strong and slightly spicy flavor of gorgonzola, creating a balance of flavors that wins you over at the first taste. Ideal for the first cold days, this warm and enveloping risotto is also very simple to prepare: just stew the pumpkin cubes with a bit of onion, add the rice and cook it with vegetable broth or hot water. The final creamy touch with gorgonzola will make it even creamier, without the need for butter.
If you love first courses with pumpkin, also try the classic pumpkin risotto for a more delicate version, or the pumpkin and provola risotto for a melted and stronger taste.
The pumpkin and gorgonzola risotto is perfect for those looking for a simple but flavorful dish, ideal to share with family or friends. Also discover many other autumn ideas in the section dedicated to pumpkin recipes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 474.80 (Kcal)
- Carbohydrates 75.40 (g) of which sugars 5.19 (g)
- Proteins 12.44 (g)
- Fat 13.97 (g) of which saturated 5.27 (g)of which unsaturated 2.54 (g)
- Fibers 1.94 (g)
- Sodium 459.75 (mg)
Indicative values for a portion of 416 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 Pumpkin and Gorgonzola Risotto
- 1 1/2 cups Carnaroli rice
- 1 1/3 lbs pumpkin (net weight without skin and seeds)
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- as needed vegetable broth
- 2 1/2 oz gorgonzola (mild)
- 3/4 oz Parmigiano Reggiano DOP (grated)
Tools
- 1 Chopping board
- 1 Knife
- 1 Pan non-stick with lid
How to Prepare Pumpkin and Gorgonzola Risotto
To prepare the pumpkin and gorgonzola risotto, I used Mantovana pumpkin, which has a strong flavor and gives the dish a creamy texture, but any type of pumpkin works well. Remove seeds and skin, then cut it into cubes (1). The net weight without seeds and skin should be about 600 g. Cut the gorgonzola into cubes and set aside (2). Finely chop the onion and let it brown over low heat in a non-stick pan or in a pot along with the oil (3).
Add the pumpkin cubes and slightly salt it (4). Let it flavor for about a minute, then moisten with a little hot vegetable broth. Cover with the lid and let stew over medium heat for 8-10 minutes (5), until the pumpkin starts to break down (6).
At this point, remove the lid and let the cooking liquid evaporate. Add the rice and toast it for a couple of minutes, stirring occasionally (7). Then pour in some hot vegetable broth (8). Cook the pumpkin risotto for about 15 minutes, stirring often and adding more hot broth every time the previous one has been absorbed (9).
When the rice is cooked but still al dente, let it thicken well, then add the gorgonzola cubes (10) and turn off the heat. Mix for about half a minute, until the gorgonzola is melted. Then add the parmesan (11) and continue mixing the risotto off the heat for a few moments until the cheese is completely blended with the rest (12).
Serve your pumpkin and gorgonzola risotto immediately, while it’s still creamy and steaming. The gorgonzola already gives the dish some saltiness, so there’s no need to add much salt: I only put a little at the beginning, when cooking the pumpkin. The vegetable broth will do the rest. Before serving, taste and adjust according to your preference.
Storage
Like all risottos, this one too should be served as soon as it’s made, but if you have leftovers, you can use it to prepare excellent supplì or crispy risotto cakes.
Tips and Variations
For the pumpkin and gorgonzola risotto, I use mild gorgonzola, which doesn’t overpower the pumpkin flavor and gives the risotto a very creamy texture. If you prefer to use spicy gorgonzola, reduce the quantity: 1 1/2 oz will suffice.
