RECIPE: Pumpkin and Gorgonzola Risotto

Blue Cheese gorgonzola Pumpkin RECIPE RECIPES

When the weather turns crisp and the leaves start to fall, few things feel more comforting than a warm, creamy bowl of risotto. This Pumpkin & Gorgonzola version is the perfect balance of sweet, savoury, and tangy — a cozy, elegant dish that celebrates the best of autumn. Whether you’re hosting a dinner party or simply treating yourself, it’s a beautiful way to bring seasonal flavours to the table.

 

Serves 4 people

 

Prep & Cook Time

 

Prep: ~20 minutes

Cook: ~50 minutes

 

Ingredients

 

1 ¾ cups Carnaroli rice

1 ⅓ lbs pumpkin or squash (such as sugar pie or Delica), peeled and cubed

1 ¼ cups crumbled Gorgonzola cheese

1 medium yellow onion, finely chopped (about 1 cup)

2 tablespoons butter

1 ½ tablespoons extra-virgin olive oil

3 tablespoons dry white wine

1 sprig fresh rosemary

Salt and freshly ground black pepper, to taste

For the vegetable broth (about 8 cups)

10 cups water

2–3 celery stalks, chopped

1 medium carrot, chopped

1 medium yellow onion, chopped

A small bunch of parsley

Salt, to taste

Short on time? Store-bought low-sodium vegetable stock works just fine too.

 

Instructions

 

Prepare the vegetable broth (or warm the store-bought stock and skip to the "Prep Pumpkin & Onion" step)

Combine water, celery, carrot, onion, parsley, and salt in a pot. Bring to a boil, cover, and simmer for about 1 hour.

Strain and keep warm on the stove.

 

Prep pumpkin & onion

Remove pumpkin skin, seeds, and stringy insides. Cut into small cubes.

Finely chop the onion.

 

Cook the pumpkin base

In a large saucepan, heat the olive oil over low heat.

Add onion and sauté gently for about 10 minutes, until soft but not browned.

Stir in the diced pumpkin. Add a ladle or two of hot broth and let simmer, adding more as needed, until the pumpkin is soft (about 20 minutes).

 

Toast the rice

In a separate dry pan, add the rice and toast for a few minutes, stirring, until the grains look slightly translucent at the edges.

Deglaze with white wine and stir immediately.

 

Combine rice and pumpkin

Transfer the rice to the pumpkin pan. Stir to coat, then begin adding hot broth a ladle at a time.

Stir often, adding more broth only when the previous addition is nearly absorbed. Continue for about 18–20 minutes, until the rice is tender but still slightly firm (al dente).

 

Finish & season

Season with salt and pepper to taste.

Turn off the heat and stir in the butter.

Add the Gorgonzola and stir until melted and creamy. If needed, add a splash more broth to reach that silky, wave-like risotto consistency.

Cover and rest for 2–3 minutes before serving.

 

Serve

Spoon the risotto into bowls. Garnish with a sprig of rosemary, a drizzle of olive oil or balsamic reduction, and freshly cracked black pepper.

Serve immediately — risotto waits for no one!

 

Seasonal Touch & Tips

Fresh pumpkin is at its best in October — but butternut squash works beautifully, too.

A pinch of nutmeg or a few chili flakes can add extra depth.

If you prefer a bolder cheese flavour, mix in a little extra Gorgonzola just before serving.

 

Why Gorgonzola Matters (and Why You Should Visit Us)

This dish truly shines when you use high-quality, creamy Gorgonzola. Its bold, tangy character melts perfectly into the sweet pumpkin, creating that rich, velvety texture risotto lovers crave.

Before you try this recipe, swing by The Cheese Wedge to pick up a wedge of our finest Gorgonzola (or ask us to recommend a blue cheese that will make this dish sing).

Bring the flavours of fall to your table — and let us help you make it unforgettable.


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