Pumpkin Gorgonzola Risotto is the perfect blend of flavors for a creamy and delicious risotto

Pumpkin Gorgonzola Risotto

Course Risotto
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 1634 kcal


  • 1 tablespoon extra-virgin olive oil
  • One medium onion finely minced
  • 290 g pumpkin peeled and seeded, cut into small cubes.
  • Three small sprigs of rosemary
  • 1 L vegetable broth
  • 250 g risotto rice such as Carnaroli Superfino
  • 60 mL dry white wine
  • 125 g of Gorgonzola
Metric - US Customary


  1. Mince enough rosemary to yield 1 teaspoon and reserve the rest for a garnish.
  2. Sauté the minced onion in the olive oil.
  3. Once the onion is translucent and tender add the diced pumpkin.
  4. Cook 10 minutes over a low flame.
  5. Add the minced rosemary to the pumpkin and cook an additional two minutes.
  6. In a separate pan toast the rice over a medium to high flame for 2 to 3 minutes, stirring frequently.
  7. Deglaze the rice with the white wine and immediately transfer it to the pumpkin mixture.
  8. Gradually add the broth a ladleful at a time.
  9. Cook until the rice is al dente, or according to package instructions.
  10. Cut the Gorgonzola into cubes.
  11. Add the Gorgonzola to the rice and stir until well amalgamated.
  12. Cover the rice, remove from the stove, and let sit for a minute.
  13. Add salt and freshly ground black pepper to taste.
  14. Place the rice in serving bowls and top with a sprig of rosemary.
Nutrition Facts
Pumpkin Gorgonzola Risotto
Amount Per Serving (100 g)
Calories 1634 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 25g 125%
Cholesterol 93mg 31%
Sodium 5752mg 240%
Potassium 1538mg 44%
Total Carbohydrates 234g 78%
Dietary Fiber 8g 32%
Sugars 17g
Protein 45g 90%
Vitamin A 555.4%
Vitamin C 31.6%
Calcium 72.1%
Iron 73.8%
* Percent Daily Values are based on a 2000 calorie diet.