Pumpkin Risotto with Gorgonzola, Pear and Walnuts
Creamy pumpkin risotto finished with tangy gorgonzola and topped with butter-caramelised pear and toasted walnuts: sweet, salty and crunchy.
- 40 min
- 761 kcal / serving
- medium
- vegetarian
- Protein
- 19.9 g
- Fat
- 29.9 g
- Carbs
- 96.2 g
Contains: milk, celery, sulphites, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 160 g risotto rice (arborio or carnaroli)
- 250 g Hokkaido pumpkin
- 1/2 onion
- 1 tbsp olive oil
- 80 ml dry white wine
- 650 ml vegetable stock
- 60 g gorgonzola
- 20 g parmesan
- 15 g butter
- 1 pear
- 1 tsp honey
- 20 g walnuts
- salt, pepper
Method
- Deseed the pumpkin and cut into 1 cm cubes, dice the onion finely. Heat the stock and keep it hot.
- Heat the oil in a wide pan and sweat the onion for 2–3 minutes until translucent. Add the rice and toast for 1 minute until the grains look glassy.
- Deglaze with the wine and let it reduce completely. Add the pumpkin.
- Add the stock a ladle at a time, only topping up when it is almost absorbed. Stir often for 18–20 minutes until the rice is creamy and al dente.
- Meanwhile core the pear and cut into 8 wedges. Fry in half the butter with the honey for 3–4 minutes until golden. Briefly toast the walnuts with them.
- Take the pan off the heat. Stir in the gorgonzola in pieces, the parmesan and the remaining butter and let it rest covered for 2 minutes. Season with pepper; salt is usually not needed.
- Serve the risotto topped with the pear and walnuts.
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