Pumpkin and gorgonzola risotto
4 people
70'
low difficulty
INGREDIENTS
280 g carnaroli rice120g blue cheese
100g pumpkin
1 l vegetable broth
salt to taste
extra virgin olive oil to taste
Method
STEP 01
Heat the oil. Then pour in the pumpkin, toasting it lightly with a pinch of salt. Add the rice and toast it.
STEP 02
Add the boiling hot broth to cover. Cook for 6/7 minutes.
Heat the oil. Then pour in the pumpkin, toasting it lightly with a pinch of salt. Add the rice and toast it.
STEP 02
Add the boiling hot broth to cover. Cook for 6/7 minutes.
STEP 03
Halfway through cooking, add more broth. Cook until done.
STEP 04
At the end of cooking, add salt and stir in the gorgonzola.
Halfway through cooking, add more broth. Cook until done.
STEP 04
At the end of cooking, add salt and stir in the gorgonzola.
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