Last Updated on 14/08/2024 by Adina
Make this golden, creamy gorgonzola risotto with pumpkin; it's a simple yet decadent dish, perfect for long autumn evenings.
Pumpkin gorgonzola risotto: just a few ingredients but so much flavor; this is one of our favorite ways of making risotto in autumn. Intense flavors combined with rice result in a comforting dish you will cook on repeat.
The pumpkin puree makes a beautiful golden sauce that surrounds every rice corn. Then, there is that fantastic gorgonzola, which increases the flavor and creaminess. If you like this, you should also try the Creamy Pumpkin Risotto or the Pumpkin Rice.
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Recipe ingredients
Risotto: Arborio, Carnaroli or Vialone nano are great. Check out more risotto recipes, such as Pea and Asparagus Risotto, Salmon Risotto, or Risotto Savoy Cabbage Cake.
Gorgonzola cheese: I tend to buy a milder sort, but that is up to you. For strong, bold flavors, go with a sharper variety.
Pumpkin: I use either Hokkaido pumpkin, also known as red Kuri squash, or butternut squash. They are my favorites and more flavorful than any other sort I've tried. Try these amazing Hokkaido Pumpkin Roasted Wedges, too.
See the recipe card for full information on ingredients and quantities.
How to make pumpkin gorgonzola risotto?
- Prepare the pumpkin: Peel it (if necessary) and cut it into cubes. Cook them in a pan until really soft, about 20 minutes (1). Blend until smooth.
- While the pumpkin squash cubes are cooking, start making the risotto.
- Saute: Heat the olive oil in another deeper pan and cook the onions until translucent (2). Add rice and stir well until coated with oil, about 2 minutes (3).
- Add the white wine, stir well, and let it bubble away.
- Start adding the vegetable stock little by little while stirring very often. Only add the next ladle of broth when the previous one is completely absorbed.
- Cook for about 15-20 minutes or according to the packet's instructions. Add the pumpkin puree and stir well. Take off the heat (4).
- Add the cheese pieces and stir until they are melted (5).
- Adjust the taste with salt and lots of freshly ground black pepper (6).
Good to know!
Pumpkin: If using Hokkaido pumpkin, there is no need to remove the peel; it will become perfectly soft. However, remove the peel of butternut squash or any other pumpkin.
Stirring risotto: Most risotto recipes recommend stirring the risotto throughout the cooking process. Of course, you can do that if you like to be thorough and have the time and patience for it.
I didn’t have the patience for it, so I stopped doing it and never noticed any difference; I could never tell if the risotto I was eating was stirred continuously or not.
I stand by the stovetop and stir very often, but not continuously.
Check out this Creamy Zucchini Risotto Recipe for more tips on cooking risotto.
Recipe FAQs
An Italian blue cheese that has been produced for centuries in the town of Gorgonzola, not far from Milan. It’s made from unskimmed cow’s milk and is aged for 3-4 months. The young cheese is creamy and milder, while the aged Gorgonzola is crumblier and sharper.
Sure, you can use another blue cheese if you can't find it.
The pumpkin gorgonzola risotto is best served immediately, but leftovers should be kept in the fridge for 2-3 days in an airtight container. Cool quickly and refrigerate; cooked rice should always be refrigerated as soon as possible.
Reheat on the stovetop or the microwave. Add a splash of stock or water to loosen it, and keep stirring until the rice is hot.
How to serve?
Main dish: Serve the gorgonzola pumpkin risotto with a leafy salad or with cucumber salad with vinaigrette. You can also serve the dish with steamed, boiled, or roasted vegetables. For example, try some Buttered Peas or Roasted Carrots.
Side dish: Try it with a poached egg on top, with Cast Iron Chicken Breast, Juicy Pan-Fried Chicken Breast, Beef Tagliata, pan-fried fish, scallops, or shrimp.
Recipe
Creamy Gorgonzola Risotto with Pumpkin
Equipment
- Small pan
- Nonstick saucepan
- Dutch oven or another heavy-bottomed pan
Ingredients
- 5 cups vegetable broth 1.2 liter
- 1 lb Hokkaido pumpkin red kuri squash, 500 g, Note 1
- 1 tablespoon butter
- 1 small onion
- 2 tablespoons olive oil
- 1 ¼ cup risotto rice 250 g, Note 2
- ⅔ cup dry white wine 150 ml
- 3.5 oz Gorgonzola 100 g
- fine sea salt and lots of freshly ground black pepper
- 1-2 tablespoons fresh parsley chopped
Instructions
Pumpkin:
- Heat the vegetable stock in the small pan and keep it on very low heat the whole time while preparing the risotto.5 cups vegetable broth/ 1.2 liter
- Prepare pumpkin or squash: Chop into approximately 0.7 inches/ 2 cm large cubes (you don't have to peel the Hokkaido, but peel any other sort). 1 lb Hokkaido pumpkin/ 450 g
- Cook pumpkin: Heat the butter in the nonstick pan. Sprinkle the pumpkin with salt, cover, and braise lightly for about 20 minutes or until soft. Stir often and add a little bit of the vegetable broth to it occasionally to avoid it scorching. Puree the pumpkin with an immersion blender.1 tablespoon butter
Risotto:
- Saute: In the meantime, start with the risotto as well. Chop the onion very finely. Heat the olive oil in the Dutch oven or heavy-bottomed pan. Cook the onion until translucent. Add the risotto and stir well until coated with oil. 1 small onion + 2 tablespoons olive oil + 1 ¼ cup risotto rice/ 250 g
- Add the white wine, stir well, and let it bubble away. ⅔ cup dry white wine/ 150 ml
- Start adding the vegetable stock little by little while stirring very often (I really don't have the patience to stir continuously, but I stay close and stir often). Only add the next ladle of broth when the previous one has been absorbed.
- Add pumpkin puree: Continue adding broth and stirring until the risotto is cooked to your liking, about 15-20 minutes, or according to the packet's instructions. Add the pumpkin puree and stir well. Take off the heat.
- Add cheese: Cut the Gorgonzola into small pieces and stir them into the risotto until melted. Adjust the taste with salt and lots of freshly ground black pepper.3.5 oz Gorgonzola/ 100 g + fine sea salt and lots of freshly ground black pepper
- Let stand for about 5 minutes, sprinkle with parsley, and serve immediately.1-2 tablespoons fresh parsley
Notes
- Pumpkin type: You can also use peeled butternut squash or another very flavorful sort of pumpkin.
- Risotto rice: Arborio, Carnaroli or Vialone nano, for instance.
Monica says
You just reminded me I have some butternut squash in the fridge - thank you! And I love this vibrant risotto. I made black rice risotto this past weekend and I was thinking of making another version again this weekend. This is such delicious comfort food, all the better with the extra nutrients of the pumpkin.
Angie@Angie's Recipes says
That looks super duper comforting! I love the natural sweetness and creaminess of this rice dish.
Brie says
I love pumpkin and squash too 🙂 Really looking forward to all your different sweet and savory recipes. This risotto looks rich and comforting, just perfect for the cooling weather. And oh my gosh are those radish sprouts stunning. Beautiful photos Adina, like a magazine.
Alex says
This is so pretty! The combination of sweet pumpkin and blue cheese is probably to die for. Love the idea 🙂
Anca says
It looks fantastic. I love gorgonzola, it's such a great addition in risotto. x
Kathy @ Beyond the Chicken Coop says
What a beautiful dish! I look forward to your month of pumpkin! 🙂
Kathryn @ Family Food on the Table says
I'm obsessed with both pumpkin and butternut squash too and especially love a savory twist. This risotto sounds amazing!