Pompoen-risotto met gorgonzola en walnoten

Ingredients

• 300 grisotto rice (Arborio or Carnaroli)
• 500 gpumpkin, peeled (such as butternut squash or Hokkaido)
• 1.2 litresvegetable or chicken stock
• 150 mldry white wine
• 1onion, finely chopped
• 2 clovesgarlic, finely chopped
• 80 gParmesan, grated
• 100 gGorgonzola, cut into pieces
• 60 gwalnuts, roughly chopped
• 40 gcold butter
• 2 tbspolive oil
• to tastesalt and freshly ground black pepper
• a pinchnutmeg
• a handfulfresh sage or parsley, to garnish

Instructions

1. 1

   Warm the stock

   Heat the stock in a small saucepan over a low heat and keep it warm throughout cooking.

2. 2

   Cook the pumpkin

   Cut the peeled pumpkin into cubes about 1.5 cm across. Heat a drizzle of olive oil in a sauté pan over a medium heat and fry the cubes for 8–10 minutes, until tender and lightly golden. Lift them out and set aside.

3. 3

   Soften the onion

   Add a knob of butter to the same pan. Cook the onion over a low heat for 5 minutes, until soft and translucent. Add the garlic and cook for 1 minute more.

4. 4

   Toast the rice

   Add the risotto rice and stir over a medium heat for 2 minutes, coating the grains in butter until they look slightly translucent.

5. 5

   Add the wine

   Pour in the white wine and stir until the rice has absorbed it completely.

6. 6

   Cook the risotto

   Add the warm stock a ladleful at a time, stirring regularly. Let the rice absorb nearly all the stock before adding the next ladleful. Continue for 18–20 minutes, until the rice is cooked but still slightly al dente.

7. 7

   Make it creamy

   Stir the cooked pumpkin into the risotto. Add the grated Parmesan and a knob of cold butter, then stir vigorously until creamy. Season with salt, pepper and a pinch of nutmeg.

8. 8

   Finish and serve

   Take the pan off the heat. Divide the risotto between deep plates, top with pieces of Gorgonzola and scatter over the chopped walnuts. Garnish with a few sage or parsley leaves and serve straight away.

What is pumpkin risotto?

Risotto is an Italian rice dish associated especially with northern Italy, where short-grain rice is cooked gradually with stock until creamy. This version pairs mild, sweet pumpkin with the savoury sharpness of Gorgonzola.

The pumpkin is browned separately before being stirred through, so it keeps some shape and gains a lightly caramelised flavour. Parmesan and cold butter enrich the rice, while walnuts add a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 20g protein, 88g carbs, 36g fat.

The rice supplies most of the carbohydrates, while butter, olive oil, Gorgonzola and walnuts contribute much of the fat. Rice, Parmesan, Gorgonzola and the stock also contribute protein, with the cheeses adding richness. Serve with a green salad or vegetables for a fresh contrast alongside the risotto.

Choose the right rice

Rice variety: Arborio and Carnaroli both release starch as they are stirred, helping create the characteristic creamy texture. Keep the grains whole rather than rinsing them first.

Stock: Use vegetable or chicken stock and keep it warm in a separate pan. Warm stock helps the risotto cook steadily when added in ladlefuls.

Brown the pumpkin first

Even cubes: Cut the pumpkin into pieces about 1.5 cm across so they cook at a similar pace. Fry them for 8–10 minutes, until tender and lightly golden, then lift them out before cooking the rice.

Pan space: If the cubes are crowded, they may soften without browning. Cook in batches if needed, using the same pan for the onion afterwards.

Add stock gradually

Small additions: Add one ladleful of warm stock at a time and stir regularly. Wait until it is nearly absorbed before adding more, rather than pouring it all in at once.

Cooking cue: After 18–20 minutes, the rice should be tender but retain a slight bite. It should look creamy and loose, not dry or stiff.

Finish off the heat

Creamy texture: Stir in the Parmesan and cold butter once the rice and pumpkin are together. Vigorous stirring helps the butter and cheese blend into the starchy rice.

Gorgonzola topping: Add the Gorgonzola after taking the pan off the heat, so it softens over the hot risotto without disappearing completely into it.

Serve it straight away

Timing: Risotto is at its best as soon as it is finished, while the texture is soft and flowing. Have the plates and garnishes ready before the final stir.

On the side: Serve with a crisp green salad or simply dressed vegetables to contrast with the rich cheese and butter. Sage brings an earthy note; parsley gives a fresher finish.

Recipe notes & tips

• Keep the stock warm in a small saucepan so it is ready for each addition.
• Cut the pumpkin into evenly sized cubes to help them cook at the same rate.
• Stir regularly while the rice absorbs each ladleful of stock.
• Taste the rice near the end of cooking to check its bite before seasoning.
• Add salt cautiously at first, as both Parmesan and Gorgonzola are salty.
• Serve as soon as the Gorgonzola and walnuts are added.

Variations

• Use squash: Replace the pumpkin with peeled butternut squash cut into similar-sized cubes.
• Change the herbs: Choose sage for an earthy aroma or parsley for a fresher garnish.
• Swap the nuts: Use another roughly chopped nut in place of the walnuts.
• Adjust the cheese: Add less Gorgonzola for a milder finish, or more for a stronger blue-cheese flavour.
• Use vegetable stock: Choose vegetable stock to keep the dish meat-free.

Common mistakes to avoid

• Adding cold stock: It can interrupt the steady cooking; keep the stock warm in a separate pan.
• Pouring in all the stock: The rice may cook unevenly; add it a ladleful at a time.
• Crowding the pumpkin: The cubes may soften without browning; cook them in batches if the pan is full.
• Overcooking the rice: It loses its slight bite; start checking at 18 minutes.
• Stirring in the Gorgonzola too early: It can disappear into the risotto; add it on top after taking the pan off the heat.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot throughout; the texture will be thicker than when freshly made.

Frequently asked questions