The pumpkin and gorgonzola risotto is a creamy and enveloping first course, perfect for warming autumn days.
The sweetness of the pumpkin perfectly complements the bold and creamy taste of the gorgonzola, creating an irresistible balance with every bite.
With just a few simple ingredients, you’ll get an elegant yet easy-to-prepare dish, ideal for impressing guests on special occasions.
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup rice
- 1 1/2 cups pumpkin
- 3 oz gorgonzola
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pumpkin and gorgonzola risotto, wash and clean the pumpkin, remove the skin, seeds, and inner filaments; then cut it into cubes.
Heat the oil in a pot, add the chopped onion and let it soften over very low heat for about 10 minutes. When it’s tender and transparent, add the diced pumpkin.
Stir well and deglaze with hot water or broth. Cook the pumpkin, stirring often and adding more water or broth as needed.
Then add the rice, adding water or broth one ladle at a time, stirring frequently, until the rice is cooked according to the package instructions.
Towards the end of cooking, season with salt and add the gorgonzola. Mix well and if necessary add more water to obtain a creamier risotto.
Serve and enjoy your meal!
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