Pumpkin and Blue Cheese Risotto – How to Cook

Pumpkin is not only a tasty, but also a very healthy vegetable. It has a honey aroma and sweet taste, so it is often included in a variety of dishes. We at joy-pup tell you how to cook pumpkin and blue cheese risotto.

Ingredients:

• 1 cup risotto rice (for example, arborio)
• 300 g pumpkin
• 100 g blue cheese (Roquefort, gorgonzola or another to your taste)
• 1 l chicken or vegetable broth
• 1 onion
• 2 cloves garlic
• 50 ml white wine
• 50 g butter
• 2 tbsp. olive oil
• 50 g grated Parmesan
• Salt and ground black pepper to taste
• Fresh herbs for garnish

Step-by-step recipe for making risotto with pumpkin:

• Peel the pumpkin, remove the seeds, and cut it into small cubes.
• Heat 1 tbsp olive oil in a frying pan and fry the pumpkin until soft, about 10 minutes. Finally, add salt and pepper to taste. Remove from heat and set aside.
• Peel and finely chop the onion and garlic. Heat the remaining olive oil and 20 g butter in a deep frying pan or saucepan.
• Add the onion and garlic, and fry over medium heat until the onion is soft and translucent, about 5 minutes.
• Add the rice to the frying pan with the onion and garlic and fry, stirring, until the grains become slightly translucent, about 2-3 minutes.
• Pour in the white wine and cook until the alcohol has completely evaporated.
• Begin adding the hot broth one ladle at a time, stirring constantly. Wait until the rice has completely absorbed the broth before adding the next ladle.
• Continue this process for about 18-20 minutes, until the rice is al dente (soft with a slight springiness to it).
• When the rice is almost done, add the roasted pumpkin to the pan and stir gently.
• Then add the blue cheese, cut into pieces, and the remaining butter. Stir until the cheese has melted and turned the risotto into a creamy mass.
• Remove the risotto from the heat, add the grated Parmesan and stir again. Taste and add salt and pepper if necessary.
• Let the risotto sit, covered, for a few minutes before serving.

Serve the risotto hot, garnished with fresh herbs and additional crumbled blue cheese if desired.