In the fall, pumpkin always finds its way back to the table as a star. Are you ready to cook it many different ways? We suggest a tasty and creamy risotto with pumpkin and gorgonzola. A traditional first course, simple and rich at the same time, perfect for evenings at home with friends, before a toasty fireplace burning and a glass of red wine.
The ingredients
The first thing you need to make this risotto is some good rice. We suggest Carnaroli or Vialone nano, the best for this type of recipe. Use homemade vegetable broth with fresh vegetables and avoid using bouillon if possible. The raw ingredients and their freshness are literally everything in a simple, rustic recipe like this one. Another star of this dish, besides the pumpkin and rice, is the gorgonzola. Choose the type you prefer based on your tastes, some have more blue in the cheese, some have less, some are sharper, others sweeter. There’s even gorgonzola with mascarpone. Add as much or as little as you like, but keep in mind that it takes very little to add flavor and give the risotto the right creaminess.
The recipe for risotto with pumpkin and gorgonzola
First clean the pumpkin by removing the skin and seeds and cut it into small pieces. Then cook it in a pan with finely chopped onion and a drizzle of extra-virgin olive oil. In a separate pan, toast the rice without any fat and then add it to the pan with the pumpkin. After a few minutes add white wine, and only when the alcohol has evaporated can you begin to add the vegetable broth a little at a time. Season with salt and pepper. When the rice is almost done cooking, make it creamy by adding cubes of gorgonzola, adding more broth to obtain a perfectly dense and creamy risotto. You can finish the dish with some chili pepper and rosemary if you want to add an extra touch. This recipe does not need any parmesan cheese.