Pumpkin and Gorgonzola Risotto

Ingredients:

• 1 small pumpkin, peeled and cut into small cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable stock
• 1 cup white wine
• 1 cup crumbled Gorgonzola cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until soft and translucent.
3. Add the pumpkin and cook until it starts to soften, about 5-7 minutes.
4. Add the Arborio rice and stir for 2-3 minutes until it becomes slightly translucent.
5. Slowly add the white wine and stir until it’s absorbed by the rice.
6. Start adding the stock gradually, one cup at a time, stirring constantly until the liquid is absorbed before adding the next cup.
7. Continue adding the stock and stirring the rice for about 20-25 minutes, or until the rice is cooked but still slightly firm.
8. Add the crumbled Gorgonzola cheese and stir until it’s completely melted and combined, about 1-2 minutes.
9. Add salt and pepper to taste.
10. Remove from heat and let it rest for 2-3 minutes before serving.
11. Garnish with fresh parsley or basil before serving.

Verdict and Serving Suggestions:

This Pumpkin and Gorgonzola Risotto is creamy, savory, and flavorful. The sweetness of the pumpkin pairs perfectly with the tangy and salty flavor of the Gorgonzola cheese. It’s a comforting and satisfying dish that’s perfect for chilly autumn evenings. Serve it as a main dish or as a side dish for roasted meats or grilled vegetables. It’s also perfect for a dinner party or a family gathering. Enjoy!