Golden, creamy gorgonzola risotto with pumpkin. 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. And then that fantastic gorgonzola, which increases the flavor and the creaminess. And if you like this, you should also try the Creamy Pumpkin Risotto or the Pumpkin Rice.
- 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 variety.
- Pumpkin: I use either Hokkaido pumpkin, also known as red Kuri squash or butternut squash. They are my favorites and are more flavorful than any other sorts I’ve tried.
- Don’t use Halloween pumpkins (Jack-o’-lantern); that is tasteless.
- Other ingredients: vegetable broth (or chicken stock), dry white wine, butter, olive oil, and spices.
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).
- If using Hokkaido pumpkin, there is no need to remove the peel; the peel will get perfectly soft.
- Remove the peel of butternut squash or any other pumpkin, however.
- Most risotto recipes recommend stirring the risotto during the entire cooking process. Of course, you can do that if you like to be thorough and have the time and the 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.
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?
- 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.
- 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.
More risotto recipes
Creamy Gorgonzola Risotto with Pumpkin
- 5 cups good quality 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 1/4 cup risotto rice 250 g, Note 2
- 2/3 cup dry white wine 150 ml
- 3.5 oz Gorgonzola 100 g
- fine sea salt and lots of freshly ground black pepper
- red radish sprouts to garnish optional
- Heat the vegetable stock in a small pan and keep it on very low heat the whole time while preparing the risotto.
- Prepare pumpkin or squash: Chop into approximately 2 cm/ 0.7 inches large cubes (you don't have to peel the Hokkaido, but peel any other sort).
- Cook pumpkin: Heat the butter in a non-stick pan or a heavy-bottomed one. Sprinkle the pumpkin with salt, cover, and braise lightly for about 20 minutes or until 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.
- Saute: 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.
- 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.
- Let stand for about 5 minutes, sprinkle with the red radish sprouts (or parsley) and serve immediately.
- You can also use peeled butternut squash or another very flavorful sort of pumpkin.
- Arborio, Carnaroli or Vialone nano, for instance.