Pumpkin Gorgonzola Risotto

I love Gorgonzola cheese because of its rich, creamy, pungent flavor with underlying sweet tones. Pumpkin Gorgonzola Risotto is a wonderful blend of flavors.

I added the Gorgonzola at the very end during the risotto’s rest period in place of the usual butter and Parmesan.

Course Risotto

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 1634kcal

Ingredients

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

Instructions

Mince enough rosemary to yield 1 teaspoon and reserve the rest for a garnish.
Sauté the minced onion in the olive oil.
Once the onion is translucent and tender add the diced pumpkin.
Cook 10 minutes over a low flame.
Add the minced rosemary to the pumpkin and cook an additional two minutes.
In a separate pan toast the rice over a medium to high flame for 2 to 3 minutes, stirring frequently.
Deglaze the rice with the white wine and immediately transfer it to the pumpkin mixture.
Gradually add the broth a ladleful at a time.
Cook until the rice is al dente, or according to package instructions.
Cut the Gorgonzola into cubes.
Add the Gorgonzola to the rice and stir until well amalgamated.
Cover the rice, remove from the stove, and let sit for a minute.
Add salt and freshly ground black pepper to taste.
Place the rice in serving bowls and top with a sprig of rosemary.

Nutrition