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pumpkin gorgonzola risotto in a bowl with parsley on top.
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4.84 from 6 votes

Creamy Gorgonzola Risotto with Pumpkin

Make this golden, creamy gorgonzola risotto with pumpkin; it's a simple yet decadent dish, perfect for long autumn evenings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Pasta and Rice
Cuisine: Italian
Servings: 4 servings
Calories: 483kcal
Author: Adina

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

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

Nutrition

Serving: 1/4 of the risotto | Calories: 483kcal | Carbohydrates: 55g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 9028mg | Fiber: 2g | Sugar: 20g