Pumpkin risotto with gooey gorgonzola, fresh sage leaves, crumbled walnuts and cloves. Sure you can’t say no to that! Well this dish also sounds to me like one hell of a hearty autumn risotto recipe to be honest with you.
These flavors really work well together. Do try it out for yourself so you can be the judge!
Do you like cooking with blue cheese?
The thought of adding blue cheese to a risotto might seem a little odd. But if you are a blue cheese lover, then you will definitely love this recipe!
Cooking with Blue Cheese
The blue cheese not only adds a lovely salty and earthy touch.
It also makes this pumpkin risotto very creamy and rich. And because of that you don’t need to add more cheese to it.
Just imagine those flavors: blue cheese, pumpkin and then that crumbled walnut on top.
This risotto is also an absolute show stopper. And my family just loved it. We love risotto dinners here. In fact I make them very often. Also because it is such a simple meal to make.
And you can add whatever extra flavors and ingredients that you want.
Even leftovers!
Easy Pumpkin Risotto with Blue Cheese
Lots of chefs disagree on how a real risotto should look and taste like.
Some want risotto to look more like fried rice. With firm and crisp rice grains. Other believe that a plateful of moist risotto rice should look more like porridge. Thick and smooth.
How do you like your risotto? Soft or still with a little texture?
I’d go for the texture. Which doesn’t mean that my risotto is undercooked.
The clove was a last minute addition.
Cloves
Just because I didn’t want to add any ground cinnamon to this pumpkin risotto for once. Add a glass of crisp and dry white wine to that.
Beautiful.
Do you love pumpkin recipes with an autumn and winter twist?
Then also check out my pumpkin ravioli!
Enjoy!
Easy Blue Cheese & Pumpkin Risotto Recipe
Pumpkin risotto with gorgonzola, sage, walnuts and cloves. Sure you can't say no to that! Sounds like one hell of a hearty autumn risotto recipe to me.
- 7 oz risotto rice (200 g)
- 10,5 oz fresh pumpkin (300 g), diced
- 1 small onion chopped
- 2 medium garlic cloves chopped
- 2 cups vegetable stock (480 ml), warm
- a handful walnuts toasted and crushed
- 2 oz gorgonzola (55 g)
- 1 clove
- 2 tbsp unsalted butter
- pepper
- salt
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Add half of the butter together with the clove and freshly chopped onion and garlic to a large saucepan. Place this over medium heat.
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Let the butter melt gently and fry the onion and garlic for 4 minutes. Stir regularly. Then pour in the risotto rice.
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Give it a good stir and let the rice bake in the butter for 3 minutes. Then pour in some of the warm vegetable stock.
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Stir well and simmer the rice for 3 minutes until the liquid has almost disappeared. Add the diced fresh pumpkin and another splash of warm vegetable stock.
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Stir the ingredients well. Let the stock vaporize again. Continue adding vegetable stock until the pumpkin and rice are almost tender. Then take the pan off the heat and stir in the gorgonzola and the rest of the butter.
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Check the seasoning and add extra pepper or salt to taste if necessary. Then scoop the risotto onto plates and sprinkle with the toasted walnuts. Serve piping hot.
