Pumpkin and gorgonzola risotto

If you are looking for a different autumn first course than usual, try the pumpkin and gorgonzola risotto. You will be enchanted by the unique flavor!

There are first courses which, thanks to the balance of flavors and textures, are nothing short of sensational. Among these, pumpkin and gorgonzola risotto cannot be missing, a perfect first course for all occasions and really simple to prepare. In fact, it combines the sweetness of the pumpkin risotto with the strong flavor of the blue cheese which, among other things, combined at the end for stirring is the guarantee of a risotto worthy of a restaurant.

Preparing pumpkin and gorgonzola rice does not require great skill, just the due attention required by risottos : boiling broth added little by little, toasting the rice and final creaming. These are the key steps for a creamy and well-cooked rice, ideal for serving even on the most important occasions.

How to prepare the pumpkin and gorgonzola risotto recipe

1. First, prepare or heat the vegetable broth until almost boiling.
2. Finely chop the onion and brown it in a pan with extra virgin olive oil and a pinch of salt .
3. Once tender, add the pumpkin pulp cut into cubes and let it cook until cooked, it will take about 15-20 minutes , if needed you can add a ladle of hot broth.
4. In a second pan, toast the rice for a couple of minutes, blend it with the white wine and, when all the alcohol has evaporated, add it to the pan with the pumpkin.
5. Gradually add the boiling broth , one ladle at a time, just enough to just cover the rice.
6. Continue cooking for the next 12-15 minutes (usually for a Carnaroli the cooking time is 15-18 minutes), adding the broth little by little.
7. Once ready, turn off the heat and stir in the gorgonzola cut into pieces and keep at room temperature for about 20 minutes .
8. Taste and, if necessary, add salt and pepper before serving.

If this recipe inspires you but you are looking for something lighter, then try the classic pumpkin risotto : you won't be disappointed!

The variant with pumpkin cream

For a more gourmet version of pumpkin and gorgonzola risotto you can prepare it by making a velvety pumpkin cream .

1. To do this, cook the vegetables with the onion as per the previous recipe and, once ready, blend it with a blender , then season with salt and pepper. We recommend keeping 1 or 2 tablespoons of pumpkin cubes aside for the final decoration.
2. Proceed with cooking the rice, adding half of the cream almost immediately , with the remainder in the last 5 minutes of cooking.
3. Finish by stirring with the gorgonzola on a low heat and serve, adding the pumpkin cubes and a few flakes of gorgonzola to each plate.

Conservation

Like all risottos, this one should also be consumed at the moment. However, if you have leftovers, you can place it in the refrigerator for 2-3 days and then reheat it in a pan or in the microwave.

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Pumpkin and speck risotto: a perfect balance of flavours