Risotto with Pumpkin and Gorgonzola
The risotto provides the necessary melt - and it is one of the best dishes of autumn!
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | l | stock |
| 60 | butter | |
| 2 | onions, finely diced | |
| 4 | handful | garlic, finely diced or grated |
| 350 | risotto rice | |
| 125 | ml | white wine |
| 500 | pumpkin, cut into 1cm cubes | |
| 150 | gorgonzola, cut into small pieces | |
| 50 | parmesan cheese, grated | |
| roasted pumpkin seeds for garnish | ||
| salt | ||
| black pepper, freshly ground | ||
- Bring the stock to a simmer in a saucepan. In a heavy bottomed saucepan, melt half the butter. First sauté the onions until they are translucent, then add the garlic, fry for 1 minute.
- Turn up the heat, add the rice, pepper generously and fry, stirring frequently for about 3 minutes until it has taken on some colour. Deglaze with the wine and let the liquid evaporate.
- Pour in two ladles of stock and reduce, stirring occasionally. When the stock is almost completely evaporated or absorbed by the rice, add the pumpkin and stir in well.
- Continue adding the stock until the rice is cooked almost al dente and the pumpkin is quite soft. Remove from the heat and stir in the two cheeses and the remaining butter.
- Serve in warmed plates and garnish with plenty of freshly ground pepper, the roasted pumpkin seeds and possibly some more gorgonzola.
