Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter

Ingredients

• 30 mlextra-virgin olive oil
• 3golden shallots, finely chopped
• 300 gCarnaroli rice
• 80 ml (⅓ cup)dry white wine
• 15 mlfinely chopped rosemary
• 600 gbutternut pumpkin, peeled, seeds removed and cut into 1 cm pieces
• 1.2 litresvegetable or chicken stock, hot
• 120 gunsalted cultured butter
• 10 mllemon juice
• 150 g, plus extra to serveGorgonzola, crumbled
• 60 gfinely grated Parmigiano-Reggiano
• 1 pinchground nutmeg
• to tasteseasoning

Instructions

1. 1

   Start the risotto

   Heat the oil in a large, heavy-based saucepan or deep frying pan over medium heat. Add the shallots and sauté, stirring now and then, until soft, about 3 minutes. Stir in the rice and coat it in the oil for 1 minute, then add the wine and stir until absorbed, about 1 minute. Add the rosemary and cook, stirring occasionally, for 2 minutes, until fragrant.

2. 2

   Cook the rice

   Add the pumpkin and 200 ml of stock. Stir frequently until the stock has been absorbed, 3–5 minutes. Add the remaining stock 200 ml at a time, stirring until each addition is absorbed before adding the next. Cook for 20–25 minutes, until the rice is al dente and the pumpkin has softened into and coloured the risotto.

3. 3

   Brown the butter

   Meanwhile, melt 60 g of the butter in a small saucepan over high heat. Swirl the pan as the butter foams and cooks until brown and nutty-smelling. Take it off the heat, stir in the lemon juice and set aside somewhere warm.

4. 4

   Finish and serve

   Take the risotto off the heat and stir in both cheeses, the remaining butter and the nutmeg. Season to taste, divide among bowls, drizzle with the brown butter and scatter over extra Gorgonzola.

What is pumpkin and Gorgonzola risotto?

Risotto is an Italian rice dish made by gradually adding stock to short-grain rice and stirring as it cooks. This version, from chef and Paski co-owner Enrico Tomelleri, pairs autumnal pumpkin with the bold, creamy character of Gorgonzola.

Carnaroli rice releases starch as it cooks, giving the dish its creamy texture while retaining a little bite. Brown butter and rosemary add a savoury, nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 16g protein, 54g carbs, 24g fat.

The rice and pumpkin provide most of the carbohydrates, while butter and the cheeses contribute much of the fat. Gorgonzola, Parmigiano-Reggiano and rice also supply protein; stock and cheese can make the dish quite salty. Balance a bowl with a generous serving of greens or salad.

Choose the right ingredients

Rice: Carnaroli is a good fit because it can absorb stock while staying pleasantly firm. Keep the grains intact by stirring frequently rather than constantly or vigorously.

Pumpkin: Cut it into even 1 cm pieces so it softens at a similar pace. As it cooks, some of it breaks down and helps colour and thicken the risotto.

Cheese: Gorgonzola brings a tangy, savoury richness, while Parmigiano-Reggiano adds a firm, salty edge. The extra Gorgonzola on top gives each bowl a fresh hit of flavour.

Add the stock gradually

Begin with 200 ml of stock and let the rice absorb it before adding more. Continue with 200 ml additions, stirring frequently; this helps the rice cook evenly and release starch.

Keep the stock hot so each addition does not significantly cool the pan. You may not need every last drop if the rice reaches the right texture first.

Look for the right texture

Rice: Taste a grain towards the end of cooking. It should be tender on the outside with a slight firmness at the centre, rather than hard or mushy.

Risotto: The finished mixture should be creamy and loose enough to settle in the bowl, not stiff or dry. The pumpkin should be soft, with some pieces broken down into the rice.

Make the brown butter carefully

Butter: Swirl the pan as it foams and watch for the colour to deepen to brown. Its nutty aroma is a useful cue; take it off the heat promptly so it does not burn.

Lemon: Stir the lemon juice into the butter after removing the pan from the heat. Keep the butter warm while you finish the risotto.

Serve it while creamy

Timing: The recipe takes 75 minutes in total, with 20–25 minutes for the rice and pumpkin to cook after the stock additions begin. Have the stock hot and the cheeses ready so the final steps are quick.

On the side: Serve the risotto as a hearty main, or pair it with a crisp green salad or simply cooked greens for freshness. Add the brown butter and extra Gorgonzola just before serving.

Recipe notes & tips

• Keep the stock hot in a separate pan so it is ready for each addition.
• Cut the pumpkin into evenly sized 1 cm pieces for more consistent cooking.
• Stir frequently as the stock is absorbed, but avoid beating the rice.
• Taste the rice near the end of cooking to check that it is al dente.
• Watch the butter closely once it foams, as it can go from browned to burnt quickly.
• Season after adding the cheeses, which already contribute salt.

Variations

• Use vegetable stock: Choose it for a meat-free version of the dish.
• Try sage: Swap the rosemary for finely chopped sage for a different autumnal herbal note.
• Change the blue cheese: Use another creamy blue cheese in place of Gorgonzola.
• Add toasted nuts: Scatter toasted walnuts over each bowl for extra crunch.
• Finish with extra lemon: Add a little more lemon juice to the butter for a brighter finish.

Common mistakes to avoid

• Adding cold stock: It cools the pan; keep the stock hot before adding it.
• Pouring in all the stock at once: Add it in 200 ml portions so the rice can absorb it gradually.
• Cutting uneven pumpkin pieces: Smaller pieces soften sooner; aim for even 1 cm cubes.
• Overcooking the rice: Start tasting towards the end of the cooking time and stop when it is al dente.
• Burning the butter: Swirl the pan and remove it from the heat as soon as it is brown and nutty-smelling.
• Over-seasoning early: Taste after stirring in the cheeses before adding more seasoning.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot; the rice will be softer than when freshly cooked.

Frequently asked questions