Risotto with pumpkin, chestnuts and gorgonzola

Name: Risotto with pumpkin, chestnuts and gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Neapolitin pumpkin 14.1 oz; Gorgonzola cheese 5.5 oz; Precooked chestnuts 2.5 oz; Butter 0.6 cup; Parmigiano Reggiano PDO cheese 1.5 oz; White wine 1.75 oz; Fine salt to taste; Black pepper to taste; Thyme to taste

it br es fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4

PRESENTATION

Pumpkin risotto with chestnuts and gorgonzola is, you know, a perfect example of the amazing flavors Lombardy offers, especially when it’s cooler outside. This dish totally captures Northern Italy's heart with its mix of sweet pumpkin and earthy chestnuts—both are super-loved autumn ingredients. Making a proper pumpkin risotto means you gotta get the rice spot on. Really, toast it before the hot broth. Plus, keep an eye on the liquid level so it doesn’t get too moist or mushy. And listen, in Lombardy, they’re serious about this, especially the final step—mantecatura. This involves stirring in butter and cheese to achieve that creamy texture that just makes each bite feel extra cozy. The bold gorgonzola cheese, a local gem, adds a robust kick and totally complements the mild pumpkin and rich chestnuts beautifully.

On chilly evenings, trust me, a bowl of chestnut risotto with a hint of gorgonzola risotto on top is really what you need. And the cheese? It melts right in, creating a tender and smooth feel, while the chestnuts add a nutty flavor that's subtle but essential. Recipes? They can vary across Northern Italy—some folks toss in sage for that aromatic touch, or switch up the pumpkins based on what's at the market. Whether you're new to making a creamy risotto recipe or just in the mood for something that's super cozy, this dish is perfect for gathering everyone around the table. And look, it fits right in with other seasonal risotto dishes, and the vibrant colors—golden and orange from the pumpkin, pale chestnuts, and blue-streaked cheese—are enough to make you hungry. Every bite offers a really really good mix of flavors—tangy, sweet, and savory—that's hard to beat when you crave something special, simple and truly Northern Italian. Next time you're longing for a taste of Lombardy, this risotto is the way to go—bringing all those cozy autumn vibes right to your kitchen.

How to prepare Risotto with pumpkin, chestnuts and gorgonzola

To prepare the risotto with pumpkin, chestnuts, and gorgonzola, the first thing to do is to cut the Neapolitan pumpkin into slices about 0.4 inches thick 1. Remove the skin and cut into cubes about 0.4 inches large 2. In a pot, heat some water that will be used for cooking the risotto. Melt 5 tablespoons of butter in a pot 3.

Once melted, add the rice 4 and toast it for a few minutes on medium heat, stirring occasionally 5. Deglaze with white wine 6, stir, and let it evaporate completely.

Add the now hot water until it covers the rice 7. Add the pumpkin 8, a pinch of salt, and pepper 9.

Cook the rice by adding more hot water as needed 10 and stirring occasionally. Meanwhile, cut the chestnuts into small pieces 11 and add them when the rice is cooked 12.