The Pumpkin and Gorgonzola Risotto is a creamy and enveloping main course, perfect for warming up autumn days.
The sweetness of the pumpkin perfectly balances with the strong and creamy taste of gorgonzola, creating an irresistible balance in every bite.
With a few simple ingredients, you will create an elegant but easy-to-make dish, ideal even for impressing guests on special occasions.
For other recipes, check the collection:
Main Courses with Pumpkin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup rice
- 1 3/4 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 internal 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 becomes tender and translucent, add the pumpkin cubes.
Mix well and deglaze with hot water or hot broth. Cook the pumpkin by stirring often and adding more water or broth as needed.
Then add the rice, adding water or broth, one ladle at a time, stirring often, until the rice is cooked according to the package instructions.
Towards the end of cooking, season with salt and add the gorgonzola. Mix everything together, and if necessary, add more water to achieve a creamier risotto.
Serve and enjoy your meal!
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