Pumpkin Risotto with Gorgonzola

    1 hour

    Pumpkin and gorgonzola is a lovely autumnal combination of flavours. If you have left over pumpkin you can use it in scones or soup.

    1 person made this

    Serves: 4 

    • 1 whole pumpkin, about 1kg
    • 4 cups vegetable stock
    • 3 tablespoons butter
    • 2 onion shallots, thinly sliced
    • 1/2 cup white wine
    • 350g Arborio rice
    • 200g gorgonzola
    • 2 tablespoons grated Parmesan

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Cut pumpkin in half, remove seeds and place cut side down on a baking tray. Cover with foil and roast 30-40 minutes or until tender. Remove the flesh.
    2. Heat the stock in a saucepan. In a frypan, melt 2 tablespoons butter and saute the shallots for a few minutes. Add the rice and stir until it is glassy, then add the white wine.
    3. Add the stock one ladle at a time, only adding the next when the first has been absorbed. Stir constantly.
    4. After 10 minutes, add as much pumpkin to the risotto as you like. Keep adding stock.
    5. After 15 minutes, stir in the gorgonzola. Continue cooking until the rice is done, about 5 more minutes.
    6. Remove from heat, stir in remaining butter and cheese, and serve.

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