Risotto with pumpkin and gorgonzola

2 servings

45 minutes

Pumpkin and gorgonzola risotto is a refined dish of Italian cuisine that combines the gentle sweetness of pumpkin with the rich spiciness of gorgonzola. The recipe originated in the northern regions of Italy, where risotto is considered an art form. Arborio rice slowly absorbs the broth's aroma, creating a creamy texture, while white wine adds a slight acidity. The pumpkin makes the dish soft and warming, while gorgonzola adds expressiveness with deep creamy notes. The final touch is caramelized pieces of pumpkin and melted cheese that enhance the richness of flavor. It pairs perfectly with white wine and fresh herbs, revealing the full palette of Italian traditions. This dish not only comforts and warms but also becomes a true gastronomic delight, especially for cheese delicacy enthusiasts.

Energy value per serving

• Calories: 551.2
• Proteins: 28.1g
• Fats: 29.8g
• Carbohydrates: 37.3g

Ingredients

• Arborio rice: 80 g
• Pumpkin: 80 g
• Gorgonzola cheese: 50 g
• Butter: 25 g
• Shallots: 7 g
• Dry white wine: 30 ml
• Olive oil: 15 ml
• Salt: to taste
• Freshly ground black pepper: to taste
• Bouillon: 2 l
• Rosemary: 1 sprig

Cooking steps

1. Prepare all necessary ingredients: finely chop the shallots, cut the pumpkin into medium cubes. Prepare meat or vegetable broth in advance; it should be plentiful and must be boiling throughout the cooking process.

   Required ingredients:

   • Shallots: 7 g
   • Pumpkin: 80 g
   • Bouillon: 2 l

2. Add onion to the pumpkin and sauté it for 15-20 seconds. Then add rice; the entire process should be on medium heat. Sauté the rice for about 20-30 seconds until well heated, then pour in the wine. Once it evaporates, immediately pour in boiling broth so that it slightly covers the rice. This amount of broth should be maintained for the first 80% of the rice cooking time.

   Required ingredients:

   • Shallots: 7 g
   • Pumpkin: 80 g
   • Arborio rice: 80 g
   • Dry white wine: 30 ml
   • Bouillon: 2 l

3. Then reduce the heat to let it simmer gently. Stir the rice smoothly every 20-30 seconds to prevent sticking and release starch. Continuously add broth to keep the rice slightly covered. The rice cooks for 14-16 minutes, and as it nears readiness, add less broth; in the end, it should be a very thick mass with al dente rice.

   Required ingredients:

   • Bouillon: 2 l

4. Remove the risotto from heat and add pieces of gorgonzola and 15 g of butter. Let it rest for 1-2 minutes under a lid and do not touch.

   Required ingredients:

   • Gorgonzola cheese: 50 g
   • Butter: 25 g

5. After the risotto has rested, mix in the cheese, butter, and the risotto itself. This is the most important process in preparation, and here you need to achieve the perfect consistency of the risotto. This is called mantecato, a term that doesn't translate meaningfully into Russian. The risotto needs to be whipped vigorously and quickly to turn the individual ingredients into a thick homogeneous sauce. If the risotto is slightly too thick, you can add a drop of broth; if it's too watery — it's almost impossible to fix.

   Required ingredients:

   • Butter: 25 g
   • Bouillon: 2 l

6. Top with pieces of pumpkin (which can be sautéed separately and caramelized) and melted gorgonzola. The taste is rich, sure to please gorgonzola lovers.

   Required ingredients:

   • Pumpkin: 80 g
   • Gorgonzola cheese: 50 g
   • Salt:  to taste
   • Freshly ground black pepper:  to taste