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Pumpkin Risotto
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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 673 kcal
Ingredients
- 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
Instructions
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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.