A creamy Risotto with the fall flavor of roasted pumpkin and the intense aroma and creaminess of Gorgonzola cheese, the Italian blue cheese. This Pumpkin Risotto is comforting and delicious, perfect for a weeknight meal or Sunday dinner with the family. You can use homemade pumpkin purèe or even canned to make the recipe even quicker.
Pumpkin risotto has always been a favorite of mine. So flavorful and creamy, not too sweet, not too salty. I always try to make it slightly different every time, like my Porcini Mushrooms and Pumpkin Risotto, or this Pumpkin Risotto with Gorgonzola Cheese.
A great addition to this risotto would be a few pieces of Nduja crumbled on top. Check this post about 'Nduja (Spicy Italian Sausage Spread): What it is and how to use it.
For more pumpkin recipes, check also this Pumpkin and Sausage Lasagna, or this Roasted Pumpkin Ravioli.
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Ingredients
- Pumpkin Purèe: Use homemade pumpkin puree (see below) or use a canned unflavored 100% pumpkin puree.
- Onion: I used white onion because of its mild flavor. You can also use yellow or Spanish onion.
- Rice: It's important to use risotto rice like Carnaroli or Arborio to make risotto because they contain more starch and create a creamy rice dish.
- White Wine: Wine is optional but recommended. The alcohol evaporates and it gives the risotto a nice aroma.
- Vegetable Stock: Use a mild vegetable or chicken stock to cook the rice.
- Thyme: Dried or fresh thyme pairs perfectly well with pumpkin.
- Gorgonzola cheese: Use a mild or spicy Gorgonzola cheese, depending on your taste preference (see below for more details). You can also substitute it with any other blue cheese.
- Parmesan cheese: Parmesan gives the risotto a nutty and umami flavor.
What is Gorgonzola cheese
Gorgonzola cheese is the most famous Italian blue cheese. It has been produced for centuries in the town of Gorgonzola, near Milan. Nowadays, Gorgonzola cheese is produced in many areas throughout Piedmont and Lombardy.
This cheese is produced is 2 main varieties, spicy and mild. They don't have any additional flavorings but the difference is based on the strength of flavor due to the aging process.
As with all blue cheeses, it can be eaten in many ways, both raw and cooked. It pairs very well with sweet ingredients like pears (see this Pear and Gorgonzola cheese Risotto), figs, pumpkin, honey, and even more savory ingredients like bacon (see this Sweet Potato Soup with Bacon and Gorgonzola), prosciutto, and other meat.
If you cannot find Gorgonzola in your supermarket, you can substitute it with any mild blue cheese or Taleggio cheese.
Variations
- Spicy: Add a few pieces of crumbled Nduja on top for a smoky and spicy kick that pairs perfectly with pumpkin and Gorgonzola.
- Meaty: Cook separately some Italian sausage or bacon and add it on top of the risotto for a delicious twist.
- Dairy-Free: Opt out of the cheese and use plant-based butter and nooch for a dairy-free and vegan version.
How to make Pumpkin Risotto
Pumpkin risotto is a fairly easy recipe to make, like any risotto recipe. Essentially you only need to add pumpkin purèe while the risotto is cooking, so you have 4 options:
- Use canned pumpkin puree. Buy the 100% pumpkin without any flavorings.
- Peel the pumpkin, cut it into cubes and boil in lightly salted water for 15-20 minutes or until soft. Then blend it until you get a smooth puree.
- Roast the pumpkin. You can cut the pumpkin in slices or pieces and season with olive oil, salt, and black pepper. Roast at 200°C/400°F for about 20-30 minutes or until soft. You can then blend it until you get a smooth puree. This way you'll have an incredible flavor.
- Roast the whole pumpkin to make homemade pumpkin puree. I do this often as I can bake the pumpkin once and then use the puree for many different recipes.
My favorite option is the third, as roasting the pumpkin in small pieces with seasonings makes the pumpkin super flavorful. But for this recipe, I used pumpkin puree I made by roasting the whole pumpkin.
How to make homemade Pumpkin Puree
It's super easy to make homemade pumpkin puree. You can make it in a couple of hours and from a small pumpkin, I had enough pumpkin puree to make this risotto, cookies, soup, and pancakes, all for 2 people.
I followed this guide on how to cook pumpkin and make homemade puree. The instructions are very easy if you roast the whole pumpkin:
- Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a lined baking sheet
- Rub it with a little bit of oil. Since I wanted to use it for both sweet and savory recipes I did not add any seasonings, but you can season with salt and pepper or sprinkle some sugar and cinnamon.
- Roast at 190°C/375°F for 40-50 minutes, then let it cool at least half-hour.
- Peel off the skin and add the flesh to a blender. Blend until you get a smooth purèe.
Once you have your homemade pumpkin purèe, you can store it in airtight containers in the fridge for about a week or in the freezer for about 6 months.
Storage
To store leftovers of pumpkin risotto, cool it quickly by spreading it in a shallow dish, then transfer to an airtight container and refrigerate for up to 3-5 days. For longer storage, freeze the cooled risotto in portioned, labeled freezer-safe containers or bags for up to 1-2 months. Thaw frozen risotto in the refrigerator and reheat gently with a bit of water or broth, stirring until creamy. This method ensures the risotto retains its flavor and texture while minimizing the risk of bacterial growth.
Recipe FAQs
Yes, most types of pumpkin can be used for risotto. However, varieties like Sugar Pie, Kabocha, or Butternut squash are preferred for their sweet flavor and smooth texture. Ensure the pumpkin is properly roasted or steamed before being pureed or diced for the risotto.
Yes, while white wine is traditionally used to add acidity and depth of flavor to risotto, it can be omitted. You can substitute with additional broth or a splash of lemon juice for a hint of acidity. Always taste and adjust the seasoning accordingly.
The key to creamy risotto is constant stirring and gradual addition of warm broth. This process allows the rice to release its starch slowly, resulting in a creamy texture. Be careful not to overcook the rice; it should be al dente, or firm to the bite, when done.
Related Recipes you might like
If you like this recipe, try also these other pumpkin recipes:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Pumpkin Risotto with Gorgonzola cheese
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Ingredients
- 1 cup Pumpkin Purèe
- ½ White Onion, finely chopped
- 1 cup Risotto Rice, Carnaroli
- 3 tablespoon White Wine
- 2 cups Vegetable Broth
- ¼ teaspoon Thyme
- 2 tablespoon Gorgonzola cheese, mild
- 1 tablespoon Parmigiano cheese, grated
- 1 tablespoon Butter
- Olive Oil
- Salt
- Black Pepper
Instructions
- Drizzle some olive oil in a large pan, then add the finely chopped onion and the rice. Turn on the heat and toast the rice for 1-3 minutes (be careful not to burn the onion).
- Pour the white wine and let it evaporate, then add a part of vegetable broth. Bring again to boil then turn the heat to low and let it simmer, mixing with a wooden spoon once in a while.
- Every time that the broth is absorbed by the rice, add a little bit more. Continue until the rice is cooked al dente (about 20 minutes).
- Halfway through the cooking, add the pumpkin purèe, the thyme, and some salt. Continue cooking adding more broth when necessary.
- When the rice is cooked al dente, turn off the heat, add the butter and Parmigiano cheese and mix well. At this point, the risotto should be creamy. Season to taste then serve in bowls and add the Gorgonzola cheese on top.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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