Pumpkin Gorgonzola Risotto is the perfect blend of flavors for a creamy and delicious risotto

Pumpkin Gorgonzola Risotto

Course Risotto
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 1634 kcal


  • 1 tablespoon
  • One medium onion finely minced
  • 290 g pumpkin peeled and seeded, cut into small cubes.
  • Three small sprigs of rosemary
  • 1 L vegetable broth
  • 250 g such as Carnaroli Superfino
  • 60 mL dry white wine
  • 125 g of
Metric - U.S. Customary


  1. Mince enough rosemary to yield 1 teaspoon and reserve the rest for a garnish.
  2. Sauté the minced onion in the olive oil.
  3. Once the onion is translucent and tender add the diced pumpkin.
  4. Cook 10 minutes over a low flame.
  5. Add the minced rosemary to the pumpkin and cook an additional two minutes.
  6. In a separate pan toast the rice over a medium to high flame for 2 to 3 minutes, stirring frequently.
  7. Deglaze the rice with the white wine and immediately transfer it to the pumpkin mixture.
  8. Gradually add the broth a ladleful at a time.
  9. Cook until the rice is al dente, or according to package instructions.
  10. Cut the Gorgonzola into cubes.
  11. Add the Gorgonzola to the rice and stir until well amalgamated.
  12. Cover the rice, remove from the stove, and let sit for a minute.
  13. Add salt and freshly ground black pepper to taste.
  14. Place the rice in serving bowls and top with a sprig of rosemary.
Nutrition Facts
Pumpkin Gorgonzola Risotto
Amount Per Serving (100 g)
Calories 1634 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 25g156%
Cholesterol 93mg31%
Sodium 5752mg250%
Potassium 1538mg44%
Carbohydrates 234g78%
Fiber 8g33%
Sugar 17g19%
Protein 45g90%
Vitamin A 27770IU555%
Vitamin C 26.1mg32%
Calcium 721mg72%
Iron 13.3mg74%
* Percent Daily Values are based on a 2000 calorie diet.