Golden, creamy gorgonzola risotto with pumpkin. A simple yet rich dish, perfect for the long autumn evenings.
Gorgonzola risotto with pumpkin, just a few ingredients, but so much flavor, this is one of our favorite ways of making risotto in autumn. Strong flavors combined with risotto rice, resulting in comforting dish that you will end up cooking on repeat.
The risotto is so creamy, the pumpkin pieces are not left whole but nicely pureed and that makes a wonderful golden sauce that surrounds every single rice corn. And then that amazing gorgonzola, which increases the flavor and the creaminess.
What do you need?
- Risotto: Arborio, Carnaroli or Vialone nano are great.
- Gorgonzola cheese: I tend to buy a milder sort, but that is up to you. For strong bold flavors, go with a sharper sort.
- Pumpkin: I use either Hokkaido pumpkin also known as red Kuri squash or butternut squash. They are my favorites, more flavorful than any other sort I’ve ever tried. Whatever you do, don’t use Halloween pumpkins (Jack-o’-lantern), which is absolutely tasteless. If using Hokkaido pumpkin, there is no need to remove the peel, it will get perfectly soft. Remove the peel of butternut squash or any other pumpkin though.
- Other ingredients: vegetable broth, dry white wine, butter, olive oil, and spices.
How to make?
- Prepare and cook the pumpkin squash in a pan until it is really soft about 20 minutes. Blend until smooth.
- In the meantime start with the risotto as well.
- Heat the olive oil in another deeper pan and cook the onions until translucent.
- Add the rice and stir well until coated with oil, about 2 minutes.
- Add the white wine, stir well, and let it bubble away.
- 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 broth when the previous one is 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.
- Add the gorgonzola pieces and stir them into the risotto until melted.
- Adjust the taste with salt and lots of freshly ground black pepper.
More risotto recipes:
Israeli Couscous with Zucchini and Chicken
Creamy Gorgonzola Risotto with Pumpkin
Yield:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Golden, creamy risotto with gorgonzola and pumpkin, there is so much flavor in this dish!
Ingredients
- 1,2 liter/ 40.5 fl.oz/ 5 cups good quality vegetable broth
- 500 g/ 1 lbs Hokkaido pumpkin (red kuri squash) (Note 1)
- 1 tablespoon butter
- 1 small onion
- 2 tablespoons olive oil
- 250 g/ 8.8 oz/ 1 1/8 cup risotto rice (Note 2)
- 150 ml/ 5 fl.oz/ 2/3 cups dry white wine
- 100 g/ 3.5 oz Gorgonzola
- fine sea salt and lots of freshly ground black pepper
- red radish sprouts to garnish, optional
Instructions
- Heat the vegetable stock in a small pan and keep it on very low heat the whole time while you prepare the risotto.
- Chop the Hokkaido pumpkin into approximately 2 cm/ 0.7 inches large cubes (you don't have to peel the Hokkaido). Heat the butter in a non-stick pan or a heavy-bottomed one. Sprinkle the pumpkin with some salt, cover and braise lightly for about 20 minutes or until it is really soft. Stir often and add a little bit from the vegetable broth to it from time to time, to avoid it scorching. Puree the pumpkin with an immersion blender.
- In the meantime, start with the risotto as well. Chop the onion very finely. Heat the olive oil in another deeper pan. Cook the onion until translucent. Add the risotto and stir well until coated with oil. Add the white wine, stir well and let it bubble away. 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 broth when the previous one has been absorbed.
- 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.
- 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.
- Let stand for about 5 minutes, sprinkle with the red radish sprouts (or parsley) and serve immediately.
Notes
- You can also use peeled butternut squash or another very flavorful sort of pumpkin.
- Arborio, Carnaroli or Vialone nano, for instance.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the risottoAmount Per Serving: Calories: 483Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 9028mgCarbohydrates: 55gFiber: 2gSugar: 20gProtein: 15g
Nutrition information isn’t always accurate.
Monica
Thursday 3rd of November 2016
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.
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Thursday 3rd of November 2016
That looks super duper comforting! I love the natural sweetness and creaminess of this rice dish.
Brie
Thursday 3rd of November 2016
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
Wednesday 2nd of November 2016
This is so pretty! The combination of sweet pumpkin and blue cheese is probably to die for. Love the idea :)
Anca
Wednesday 2nd of November 2016
It looks fantastic. I love gorgonzola, it's such a great addition in risotto. x