Risotto with pumpkin and gorgonzola

Ingredients for 4 people:

350 g of pumpkin pulp
400 gr of rice for risotto
150 gr of sweet gorgonzola
½ glass of white wine
½ white onion
1 tablespoon of olive oil
300 ml of vegetable or meat broth
1 sachet of saffron
1 knob of butter
Salt to taste

Preparation of the risotto with pumpkin and gorgonzola:

First clean the pumpkin by removing the peel and seeds and cut it into small pieces. Cook the pumpkin in a pan for 10 minutes with the finely chopped onion and a tablespoon of olive oil. Put the rice in the pot with the pumpkin and toast it, stirring it for a few minutes. Now blend with white wine.

Only when the wine has completely evaporated, add the vegetable broth (or meat if you have it), a little at a time. Salt if necessary to your liking.
When it is almost cooked, add the saffron sachet dissolved in a little broth and stir everything in the sweet gorgonzola adding more broth.

Turn off the rice, stir in the butter and serve.

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