Pumpkin and Gorgonzola Risotto

The risotto with pumpkin and gorgonzola is a delicious and comforting dish. Here is the recipe:

Ingredients

• 320g of rice (preferably Carnaroli or Arborio variety)
• 400g of pumpkin (already cleaned and diced)
• 1 liter of vegetable broth
• 1 small onion
• 150g of sweet gorgonzola
• 50g of butter
• 1 glass of dry white wine
• Grated Parmesan cheese (to taste)
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by preparing the vegetable broth and keeping it warm on low heat.
2. In a large pan, sauté the finely chopped onion with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the pumpkin dices to the pan and let them brown for a few minutes, then deglaze with the white wine.
4. When the wine has evaporated, add the rice and toast it for a few minutes until it becomes translucent, stirring often.
5. Begin to add the vegetable broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next one. Continue in this way for about 15-18 minutes, or until the rice is al dente.
6. When the rice is almost ready, add the gorgonzola cut into small pieces and let it melt in the risotto, stirring gently.
7. Remove the risotto from the heat, add the butter and grated Parmesan cheese. Mix well to cream the risotto until obtaining a creamy consistency.
8. Taste and, if necessary, adjust seasoning with salt and add a grind of pepper to your liking.
9. Let the risotto rest for a minute, then serve it hot.

The risotto with pumpkin and gorgonzola pairs well with a glass of fresh white wine. You can customize this dish by adding chopped walnuts or minced rosemary for a crunchy and aromatic touch. Enjoy your meal!