Pumpkin and gorgonzola risotto extremely creamy and delicious. In my kitchen, September rhymes with the scent of pumpkin, apples, chestnuts, and mushrooms. So here’s the first pumpkin recipe of September. Today I prepared a creamy and delicious Pumpkin Risotto to which I added a gorgonzola cream to make it truly special. I confess that gorgonzola was a fairly recent discovery for me; I used to refuse to taste it, but it immediately won me over, especially in the sweet version with the addition of mascarpone. Pumpkin always lends itself to the preparation of a thousand or more recipes, both savory and sweet. Don’t miss the recipe for Pumpkin Gnocchi and the recipe for Oven-baked stuffed pumpkin cutlets. If you also love Risottos and love pumpkin, this is a recipe not to miss! Let’s head to the kitchen and prepare a delicious Pumpkin Risotto together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 569.70 (Kcal)
- Carbohydrates 82.42 (g) of which sugars 1.79 (g)
- Proteins 12.73 (g)
- Fat 20.25 (g) of which saturated 0.59 (g)of which unsaturated 0.42 (g)
- Fibers 1.62 (g)
- Sodium 314.79 (mg)
Indicative values for a portion of 220 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
- 11 oz Carnaroli rice
- 14 oz pumpkin
- 4 1/4 cups vegetable broth
- 1 white onion (medium)
- 7 oz gorgonzola and mascarpone
- 1 tbsp extra virgin olive oil
- 4 tbsp milk
- to taste salt
- 1 pinch pepper
How to prepare Pumpkin and Gorgonzola Risotto
Clean the pumpkin, removing the skin, seeds, and internal filaments. Cut it into small cubes. Pour the extra virgin olive oil into a saucepan, add the finely sliced onion and the pumpkin. Let it cook over medium heat for 5-6 minutes, stirring it often with a wooden spoon. Transfer half of the pumpkin to a mixer or an immersion blender glass and turn it into a cream. Pour the rice into the saucepan and let it toast over medium heat, stirring with a wooden spoon.
When you see the rice turn glossy and almost transparent, begin to pour in some ladles of boiling vegetable broth. Allow the broth to be absorbed while stirring often. Bring the rice to the point of being cooked by gradually adding the hot broth. After 10 minutes of cooking, also add the pumpkin cream.
Meanwhile, also prepare the gorgonzola cream. Pour the milk into a small saucepan and add 1/3 of the gorgonzola, chopped into small cubes. Let it melt over low heat and turn off the heat. Also, chop the remaining gorgonzola into small cubes.
At the end of cooking the Pumpkin Risotto adjust the salt, add a pinch of pepper, and the gorgonzola cubes. Mix well to let the cheese melt into the risotto. Divide the Pumpkin Risotto into 4 plates and finally decorate each plate with the gorgonzola cream.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
I prefer to prepare the risotto using extra virgin olive oil and not butter, but if you prefer, you can also use butter as per tradition
If there is any Pumpkin Risotto left over, you can store it in a container in the fridge. By adding an egg, grated Parmesan, and breadcrumbs, you can form small patties to fry, bake in the oven, or use an air fryer
Don’t miss the recipe for Pumpkin and Gorgonzola Lasagna
Your Questions
What can I substitute for gorgonzola?
With crescenza, stracchino, or robiola
