Creamy Pumpkin Risotto with Gorgonzola Cheese

Risotto with Pumpkin and Gorgonzola

Category: Main Course
Servings: 4

This hearty and flavorful risotto is a perfect balance between the sweetness of pumpkin and the creamy, tangy notes of Gorgonzola. The recipe starts by preparing a homemade vegetable broth, followed by the slow-cooked, savory pumpkin that’s combined with the rice and creamy cheese, making each bite a comforting experience. Here’s how to create this indulgent dish:

Ingredients

Ingredient	Amount
Carnaroli Rice	320g
Delica Pumpkin	600g
Gorgonzola Cheese	170g
Yellow Onions	100g
Butter	30g
White Wine	50g
Extra Virgin Olive Oil	20g
Fresh Rosemary	1 sprig
Fine Salt	to taste
Black Pepper	to taste
Water	5 liters
Celery	130g
Carrots	100g
Fresh Parsley	20g

Instructions

Step 1: Prepare the Vegetable Broth

Begin by preparing the vegetable broth. This will serve as the base for cooking the rice and infuse the risotto with rich flavors.
Wash, peel, and chop the vegetables (carrots, celery, onions) into small chunks. Place them in a large pot with 5 liters of water. Add the fresh parsley and a pinch of salt.
Cover the pot and bring it to a boil. Once it starts boiling, reduce the heat and let it simmer for about 1 hour. The goal is to extract the flavors from the vegetables and create a fragrant broth.
After simmering, strain the broth through a fine mesh sieve to remove the vegetables and any debris. Set the clear broth aside for later use in the risotto.

Step 2: Prepare the Pumpkin

While the broth is simmering, prepare the pumpkin. Peel the Delica pumpkin, remove the seeds and stringy fibers, and cut the flesh into thin slices or small cubes.
In a large pan, heat the extra virgin olive oil over medium heat. Add the finely chopped yellow onion and cook until it becomes soft, tender, and translucent. This should take about 5-7 minutes.
Add the cubed pumpkin to the pan. Stir well to coat the pumpkin with the oil and onion mixture. Let the pumpkin cook for about 5 minutes, stirring occasionally.
Pour in the hot vegetable broth, just enough to cover the pumpkin, and stir to combine. Bring the mixture to a simmer and cook for around 20 minutes. Stir occasionally, and if the broth evaporates, add a little more to keep the pumpkin covered. The goal is to cook the pumpkin until it’s tender and easily mashable with a fork.

Step 3: Toast the Rice

While the pumpkin is cooking, toast the Carnaroli rice separately. This is an important step that enhances the flavor and helps the rice maintain its texture during cooking.
Heat a large, dry skillet over medium-high heat. Add the uncooked rice to the pan. Stir constantly for 2-3 minutes to toast the rice evenly. You’ll notice a slight nutty aroma as the rice toasts.
Once toasted, deglaze the rice with 50g of white wine. Stir continuously to allow the wine to evaporate and be absorbed by the rice.

Step 4: Cook the Risotto

Now it’s time to bring the risotto together. Using a ladle, begin adding the vegetable broth to the rice one spoonful at a time. Stir gently and allow the rice to absorb the liquid before adding more broth. This slow process allows the rice to release its natural starches, creating a creamy texture.
Continue adding the broth, stirring often, until the rice is al dente and cooked through. This will take about 18-20 minutes, depending on the rice. If you run out of broth before the rice is cooked, add a little more water or stock.

Step 5: Combine the Pumpkin and Rice

Once the rice is nearly done, stir in the cooked pumpkin mixture. Mash some of the pumpkin cubes into the rice to infuse the dish with the rich, sweet pumpkin flavor. Continue to cook for another 5 minutes to allow the rice to absorb the flavors.

Step 6: Finish the Risotto

Just before the risotto is done, season it with salt and freshly cracked black pepper to taste.
Turn off the heat and add 30g of butter to the risotto. Stir until the butter melts, creating a creamy texture.
Crumble the Gorgonzola cheese into small pieces and add it to the risotto. Stir gently to incorporate the cheese, allowing it to melt into the dish, creating a rich, creamy sauce.

Step 7: Serve and Enjoy

Serve the risotto immediately while it’s hot and creamy. Garnish with a sprig of fresh rosemary and some extra crumbled Gorgonzola, if desired. For an extra touch, a sprinkle of fresh parsley can add color and a hint of freshness to the dish.

Tips and Variations

Choosing the Right Rice: Carnaroli rice is ideal for making risotto because of its high starch content, which creates a creamy consistency. Arborio rice is a good substitute if Carnaroli is unavailable.
Roasting the Pumpkin: If you prefer a richer pumpkin flavor, you can roast the pumpkin slices in the oven with a drizzle of olive oil and a sprinkle of salt before adding it to the risotto.
Gorgonzola Substitute: If Gorgonzola is too strong for your taste, you can replace it with a milder blue cheese, like Roquefort or Stilton, or even a soft cheese like cream cheese for a different texture.

Nutritional Information (per serving)

Nutrient	Amount
Calories	510 kcal
Protein	15g
Carbohydrates	68g
Fat	20g
Saturated Fat	10g
Fiber	4g
Sugars	7g
Sodium	600mg

This risotto with pumpkin and Gorgonzola is a delightful dish that brings together seasonal ingredients and classic Italian techniques for a satisfying meal. Whether you’re preparing it for a cozy dinner at home or serving it at a special occasion, it’s sure to impress with its creamy texture and unique flavor combinations. Enjoy the process of creating this dish and savor each mouthful of comforting, cheesy goodness!