Pumpkin and Gorgonzola Risotto

Step-by-Step Instructions:

1. Prepare the Pumpkin
Peel the pumpkin and cut it into evenly sized cubes. Heat a drizzle of olive oil in a pan, then add the pumpkin. Cook over low heat for 10–15 minutes until soft, adding a pinch of salt and stirring occasionally. Lightly mash with a fork, leaving some pieces intact for texture.

2. Sauté the Onion
In a large saucepan, melt half the butter (25 g) with a drizzle of olive oil. Add the finely chopped onion and cook over low heat for about 5 minutes, stirring occasionally, until soft and translucent.

3. Toast the Rice
Add the Carnaroli rice to the pan with the sautéed onion. Toast the rice over medium heat for about 2 minutes, stirring to ensure it absorbs the flavors and becomes slightly translucent.

4. Cook the Risotto
Gradually add warm vegetable broth to the rice, one ladle at a time. Stir frequently and allow each ladleful of broth to be absorbed before adding the next. Continue for about 18–20 minutes until the rice is almost al dente.

5. Final Touches
Once the rice is nearly done, add the pumpkin, gorgonzola, remaining butter, and Parmesan cheese. Stir until the cheese melts and the risotto reaches a creamy consistency. Adjust salt and pepper to taste.

Tips for Perfect Risotto:

• Keep the broth warm to avoid disrupting the cooking process.
• Stir frequently for a smooth, creamy texture.

Serve this comforting Pumpkin and Gorgonzola Risotto warm, and enjoy with friends and family!