Creamy Gorgonzola Risotto with Pumpkin

Last Updated on 18/06/2020

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:

Pea and Asparagus Risotto

Leftover Turkey Risotto

Risotto Savoy Cabbage Cake

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!

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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

1. Heat the vegetable stock in a small pan and keep it on very low heat the whole time while you prepare the risotto.
2. 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.
3. 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.
4. 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.
5. 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.
6. Let stand for about 5 minutes, sprinkle with the red radish sprouts (or parsley) and serve immediately.

Notes

1. You can also use peeled butternut squash or another very flavorful sort of pumpkin.
2. Arborio, Carnaroli or Vialone nano, for instance.

Nutrition Information:

Yield: 4 Serving Size: 1/4 of the risotto
Amount Per Serving: Calories: 483Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 9028mgCarbohydrates: 55gFiber: 2gSugar: 20gProtein: 15g

Nutrition information isn’t always accurate.