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Home Pumpkin risotto with gorgonzola and walnuts

Pumpkin risotto with gorgonzola and walnuts

Risotto Vegetarian Comfort food Italian Autumn Winter Pumpkin Cheese

Risotto is one of those dishes where technique makes all the difference. Slow stirring, good stock and a wide sauté pan that distributes heat evenly: that's all you need. The sweet pumpkin provides a lovely contrast to the bold gorgonzola, and the walnuts add that crunchy note you'll keep reaching for.

This recipe works both as an impressive weekend dinner and as a comforting weeknight meal. Chill a bottle of white wine and enjoy.

x_ckl_recipe_markerPumpkin risotto with gorgonzola and walnuts A rich pumpkin risotto with tangy gorgonzola and crunchy walnuts. Comfort food at its best, perfect for a weeknight or a cozy weekend. How to make pumpkin risotto with gorgonzola and walnuts? Main course Italian 4 people 15 min 40 min

Warm the stock in a small saucepan over low heat and keep it warm throughout the cooking process.
Cut the pumpkin into small 1.5 cm cubes. Heat a splash of olive oil in the sauté pan over medium heat and fry the pumpkin cubes for 8 to 10 minutes until tender and lightly golden. Remove them from the pan and set aside.
Add a knob of butter to the same pan. Sauté the onion over low heat for 5 minutes until soft and translucent. Add the garlic and cook for another minute.
Add the risotto rice and stir for 2 minutes over medium heat so the grains are coated in butter and become slightly translucent.
Deglaze with the white wine and stir until the wine has been fully absorbed by the rice.
Add the warm stock gradually: ladle a cupful of stock onto the rice at a time and stir regularly. Wait each time until the stock is almost completely absorbed before adding the next ladle. Repeat this for 18 to 20 minutes until the rice is cooked but still slightly al dente.
Stir the fried pumpkin cubes through the risotto. Add the grated Parmesan and a knob of cold butter and stir vigorously for a creamy texture. Season with salt, pepper and a pinch of nutmeg.
Remove the pan from the heat. Divide the risotto among deep plates and place pieces of gorgonzola on top. Scatter the coarsely chopped walnuts over and garnish with a few leaves of fresh sage or parsley.
Serve immediately and enjoy.

Risotto Vegetarian Comfort food Italian Autumn Winter Pumpkin Cheese 300 g risotto rice (Arborio or Carnaroli) 500 g pumpkin (e.g. butternut squash or hokkaido), peeled 1.2 liters vegetable or chicken stock 150 ml dry white wine 1 onion, finely chopped 2 cloves garlic, finely chopped 80 g Parmesan cheese, grated 100 g gorgonzola, in pieces 60 g walnuts, coarsely chopped 40 g cold butter 2 tbsp olive oil Salt and freshly ground black pepper to taste Pinch of nutmeg Handful of fresh sage or parsley for garnish Sauté pan (min. ø 28 cm) Small saucepan Ladle Cutting board Chef's knife Grater Deep plates Sauté Pan saute-pan dinner plates dinner-plates Deep plates deep-plate Wooden Spoon wooden-spoon de Buyer Sauté Pan Ceranoa - ø 28cm / 4.4 liter - ceramic non-stick coating De Buyer Hapjespan Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources Beka Hapjespan De Buyer sauté pan - Sauteuse - with 2 handles - Mineral B - ø 32 cm / 5.5 liters - without non-stick coating De Buyer ["sauté pan"] Zucchini spaghetti bolognese foodies-zucchini-spaghetti-bolognese Lemon risotto with grilled shrimp foodies-lemon-risotto-with-grilled-shrimp Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Gluten-free risotto with mushrooms and truffle oil foodies-gluten-free-risotto-with-mushrooms-and-truffle-oil

Recipe

Pumpkin risotto with gorgonzola and walnuts

A rich pumpkin risotto with tangy gorgonzola and crunchy walnuts. Comfort food at its best, perfect for a weeknight or a cozy weekend.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Sauté pan (min. ø 28 cm)
Small saucepan
Ladle
Cutting board
Chef's knife
Grater
Deep plates

Ingredients

300 g risotto rice (Arborio or Carnaroli)
500 g pumpkin (e.g. butternut squash or hokkaido), peeled
1.2 liters vegetable or chicken stock
150 ml dry white wine
1 onion, finely chopped
2 cloves garlic, finely chopped
80 g Parmesan cheese, grated
100 g gorgonzola, in pieces
60 g walnuts, coarsely chopped
40 g cold butter
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Pinch of nutmeg
Handful of fresh sage or parsley for garnish

How to make pumpkin risotto with gorgonzola and walnuts?

Warm the stock in a small saucepan over low heat and keep it warm throughout the cooking process.
Cut the pumpkin into small 1.5 cm cubes. Heat a splash of olive oil in the sauté pan over medium heat and fry the pumpkin cubes for 8 to 10 minutes until tender and lightly golden. Remove them from the pan and set aside.
Add a knob of butter to the same pan. Sauté the onion over low heat for 5 minutes until soft and translucent. Add the garlic and cook for another minute.
Add the risotto rice and stir for 2 minutes over medium heat so the grains are coated in butter and become slightly translucent.
Deglaze with the white wine and stir until the wine has been fully absorbed by the rice.
Add the warm stock gradually: ladle a cupful of stock onto the rice at a time and stir regularly. Wait each time until the stock is almost completely absorbed before adding the next ladle. Repeat this for 18 to 20 minutes until the rice is cooked but still slightly al dente.
Stir the fried pumpkin cubes through the risotto. Add the grated Parmesan and a knob of cold butter and stir vigorously for a creamy texture. Season with salt, pepper and a pinch of nutmeg.
Remove the pan from the heat. Divide the risotto among deep plates and place pieces of gorgonzola on top. Scatter the coarsely chopped walnuts over and garnish with a few leaves of fresh sage or parsley.
Serve immediately and enjoy.

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The key to a perfect risotto is patience and a good pan. A wide pan with a thick base ensures even heat distribution so the rice cooks evenly and you never end up with a burnt layer on the bottom. Stir regularly but not constantly: the rice needs space to release its starch.

Want to vary it? Swap the gorgonzola for taleggio for a milder flavor, or use pecans instead of walnuts. You can also purée part of the pumpkin and stir it into the risotto for an extra creamy texture. Every dish starts with good ingredients and the right tools.

Related products

de Buyer Sauté Pan Ceranoa - ø 28cm / 4.4 liter - ceramic non-stick coating

In stock

€129,95

Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources

In stock

4.7 (3)

€89,-

De Buyer sauté pan - Sauteuse - with 2 handles - Mineral B - ø 32 cm / 5.5 liters - without non-stick coating

Related categories

Sauté Pan

dinner plates

Deep plates

Wooden Spoon

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