Risotto with pumpkin and gorgonzola
75 recipes
Risotto with pumpkin and gorgonzola
ingredients
servings
4
Rice
320 oz
Pumpkin
500 oz
Vegetable broth
1 and 1/2 fl oz
Onions
1 unit
White wine, Pinot Grigio
60 oz
Gorgonzola cheese
80 oz
Extra virgin olive oil
to taste
first courses from Italy - Lombardia
Risotto with pumpkin and gorgonzola
Risotto with pumpkin and gorgonzola
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course from autumn flavor with simple ingredients and strictly seasonal.
preparation
step 1
Fry the onion with a drizzle Dolio, add the diced pumpkin and stew slowly for about 20 minutes, adding a few ladles of broth, until it reaches a soft and creamy texture.
step 2
In a separate pan toast the rice, sfumatelo with white wine and when all the alcohol has evaporated, transfer it to the pan with the pumpkin.
step 3
When the comicerà rice to dry out, add the hot broth and keep it up until cooked rice. A heat off, add the gorgonzola and stir.
