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Pumpkin Risotto with Gorgonzola Sauce
Pumpkin Risotto with Gorgonzola Sauce - a traditional recipe with all the flavours of Northern Italy!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 320 gms – 11.5 oz. rice Arborio, Carnaroli or Vialone nano
- 450 gms – 1 lb. pumpkin
- ½ onion finely chopped
- 2 tbsp extra virgin olive oil
- 50 ml – ¼ cup white wine
- 1 lt – 4 cups beef or vegetable stock
- 4 tbsp parmigiano reggiano finely grated
- 30 gms – 2 tbsp butter
- salt to taste
- 250 gms – 8.5 oz. gorgonzola
- 150 ml – 5.5 oz. cream
Notes
- Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.