Recipe Pumpkin And Gorgonzola Risotto

Ingredients:

320 grams of carnaroli rice, 150 grams of gorgonzola, 1 shallot, 200 grams of pumpkin, 1/2 glass of white wine, a knob of butter, extra virgin olive oil, 2 bay leaves, salt and pepper to taste. For the broth: 1 carrot, 1 onion, 1 celery with leaves

Doses for: 4 persone realization time: 30 minutes

Recipe:

Let's start the recipe by preparing the vegetable broth first by cooking the carrot, onion and celery in plenty of water. Then we go on to cook the pumpkin wrapped in aluminum foil in the oven for 20 minutes at 200 °. Meanwhile in another pan, pour a knob of butter and a drizzle of oil, add the finely chopped shallot, the bay leaves and toast the rice for a few minutes over high heat, stirring constantly to prevent it from burning. Blend with white wine and continue to turn until the wine has completely evaporated. At this point we begin to pour the previously prepared broth with a ladle at a time and let it cook, stirring constantly for about 15 minutes. Halfway through cooking, however, we combine the baked pumpkin and cut it into small pieces and mix everything. Then add the gorgonzola in pieces and stir in the risotto. Add salt and pepper to taste and serve the risotto while still hot.

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