The Pumpkin and Gorgonzola Risotto is the perfect dish for the autumn season. Easy to make, it offers us a delicious taste, and pumpkin, the classic vegetable of October, offers a color that brightens the table. Continue reading the recipe and follow my instructions.
Recipe from 10/27/2016 updated
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 659.85 (Kcal)
- Carbohydrates 72.52 (g) of which sugars 6.06 (g)
- Proteins 20.30 (g)
- Fat 31.40 (g) of which saturated 12.96 (g)of which unsaturated 6.20 (g)
- Fibers 1.81 (g)
- Sodium 1,402.69 (mg)
Indicative values for a portion of 300 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
- 3/4 cup Carnaroli rice
- 7 oz pumpkin (cleaned weight)
- 1 shallot
- 3.5 oz Gorgonzola (creamy)
- 2 tbsps dry white wine
- 1 packet saffron
- 2 tbsps extra virgin olive oil
- 0.7 oz Parmigiano Reggiano DOP (grated)
- 3 cups vegetable broth (salted)
Tools
The recipe includes IconA affiliate links
- Kitchen Scale
- Pot
- Casserole
- Ladle
- Wooden Spoon
Steps
Pour the oil into the pan and add the thinly sliced shallot. Once it colors, add the pumpkin, seeded, peeled, and cut into cubes. Sauté for a few minutes, then add the rice. Stir and, after toasting, deglaze with white wine.
Add 2 ladles of broth (keep it on the heat), and once it dries, add more. Halfway through cooking, add the saffron dissolved in a ladle of broth. Continue cooking and a few minutes before turning off, add the Gorgonzola, grated Parmigiano, and stir the risotto.
Notes
In Italy, there are many types of rice: common, like Originario, suitable for soups and desserts with a cooking time of 10 to 12 minutes. Semi-fine, like Vialone, suitable for pilaf rice with 15 minutes of cooking. Fine, like Ribe, ideal for wave risottos with 16 minutes of cooking. Among the superfine, we have Roma, Baldo, Carnaroli, and Arborio, which cook in 18 minutes and are perfect for risottos and timbales. There is also parboiled rice, which has been treated to prevent overcooking and is suitable for salads, side dishes, and paella. Rice is one of the most nutritious and digestible cereals and also contains vitamins such as A, B1, B2, B6, few fats, and many minerals. It all adds up to 350 calories per 100 grams.
FAQ (Frequently Asked Questions)
If I don’t want to use Gorgonzola, what other cheese could I use?
I would suggest another soft cheese like Taleggio or Fontina
