Two typical ingredients of Lombard cuisine for the recipe of pumpkin and gorgonzola risotto, a tasty first course in which the flavors are perfectly harmonized. A creamy risotto, in season, perfect to share with family or friends.
Ingrediants
- 240 g of Carnaroli rice
- 300 g of Delica squash (net of waste)
- 1 small white onion
- half a glass of white wine
- sage
- 200 g of spicy gorgonzola
- half a glass of milk
- 1 tablespoon of flour
- vegetable broth
- a knob of butter
- extra virgin olive oil
- salt
- black pepper
The pumpkin and gorgonzola risotto it’s a easy recipe and tasty in which the sweetness of the pumpkin meets the spicier notes of the gorgonzola, to give a first course exquisite and elegant presentation. Perfect for one dinner with friends or the Sunday lunch in family.
At the base of the dish a classic risotto, made with vegetable broth, to which the pumpkin puree, previously baked in the oven, and the cheese are added towards the end of cooking. To serve, the dish is completed with a sort of gorgonzola fondue, very easy to prepare.
Thanks to their identifiable flavors, both the pumpkin both the gorgonzola they are ingredients that lend themselves to many always tasty combinations. From the most classic ones, like in the Pumpkin and sausage risotto or Orzotto radicchio, gorgonzola and walnuts, to the more creative ones like in the Risotto with beetroot and gorgonzola and in the Risotto with pumpkin and prawns.
If you love the risotto with pumpkin and if you want to experiment with other cheeses, try the Pumpkin and Taleggio Risotto and the Pumpkin Cream Risotto with Parmesan and Hazelnut Mousse.
OTHER TASTY RECIPES: Risotto with artichokes with cheese fondue, Risotto with Jerusalem artichoke and raspadura, Risotto with red beetroot and gorgonzola
How to prepare: Pumpkin and gorgonzola risotto
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Pumpkin and gorgonzola risotto
Making pumpkin and gorgonzola risotto is simple. First, peel the pumpkin, cut it into chunks and place it on a baking sheet covered with parchment paper. Drizzle with oil and sage and bake in a preheated oven at 180 degrees for about 30 minutes.
Blend the pumpkin until it is reduced to a puree. In a saucepan, brown the finely chopped onion with a knob of butter, when it becomes transparent add the rice, toast it with a pinch of salt and blend with the white wine.
As soon as the wine has evaporated, cover the rice flush with the vegetable broth and continue cooking as usual, adding a ladle of broth when the previous one has been absorbed. While the rice is cooking, dedicate yourself to the gorgonzola sauce: bring the milk to the boil in a saucepan, leaving a cup aside. Add 120 grams of diced gorgonzola to the saucepan with milk and melt it while stirring.
At this point add the spoonful of flour to the milk kept aside and mix well. Add it to the saucepan and cook over low heat, stirring constantly, until you get a thick sauce, which will be used for decoration. When the rice is half cooked, add the pumpkin puree and mix.
Then add the rest of the gorgonzola and finish cooking by adding more broth. Divide the risotto into individual dishes and complete with the gorgonzola sauce, drawing a spiral with the help of a spoon, and a sprinkling of black pepper if desired.
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