Pumpkin and gorgonzola risotto, recipe taken from Italian dishesby Giovanna Torrico, published by Marabout.
Deirdre Rooney

Simple to make, this risotto reveals the subtle combination of pumpkin and gorgonzola flavors.

Duration: 10min prep, 25min cooking

Difficulty: Easy


For 2 people

  • 180 g carnaroli or arborio rice
  • 1 finely chopped onion
  • 300 g pumpkin, peeled, seeded and cut into cubes
  • The leaves of 1 sprig of finely chopped rosemary + a little for garnish

  • 600 ml hot vegetable broth
  • 70 g diced gorgonzola
  • 60g butter
  • Salt pepper

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Recipe preparation

  1. 01The preparation

    Sweat the onion for 5 minutes in 20 g of butter. Add the pumpkin and rosemary and cook with 1 ladle of broth. In another pan, brown
    rice in 20 g of butter. Add the pumpkin and continue cooking, pouring
    1 ladle of broth at a time, until the rice is soft and creamy. Lower
    heat, add the remaining butter and gorgonzola. Stir until
    the cheese is melted.

  2. 02Training

    Salt, pepper and sprinkle with rosemary.