Roasted Pumpkin Risotto with Blue Cheese
This roasted pumpkin risotto with blue cheese and toasted pine nuts is a hearty, vegetarian comfort dish made for chilly autumn days and the colder months ahead. I used a Crown Prince pumpkin — its grey skin and deep orange flesh give it more flavour than butternut, in my opinion. Roasting it in a splash of chilli oil adds caramel sweetness with a subtle kick that really lifts the dish.
In this recipe, I have used a Gorgonzola-style blue cheese to give it a nice salty creaminess and chopped fresh thyme for its earthy flavour. Use Gorgonzola if you can. Pumpkin and blue cheese are such a great flavour combination.
Expert Tips & Variations
- For deeper flavour, char the pumpkin slightly in a hot pan before roasting.
- Use butternut if Crown Prince isn’t available—it still works well.
- Try goat cheese instead of blue cheese for a milder profile.
- Add a swirl of sour cream or crème fraîche just before serving for extra creaminess.
- Finish with fresh thyme leaves for colour and aromatics.
- I think chopped-up crispy bacon scattered over the top would also be lovely too.
Why This Recipe Works
- Pumpkin flavour is front and centre: Roasting intensifies the sweetness.
- Chilli oil adds warmth: A touch of heat balances the smoothness.
- Creamy blue cheese adds saltiness and richness.
- Fresh thyme brings an earthy lift that brightens the depth.
- Toasted pine nuts add a satisfying crunch and nutty flavour.
Roasted Pumpkin Risotto with Blue Cheese Recipe
This creamy roasted pumpkin risotto with blue cheese and toasted pine nuts is the perfect vegetarian comfort dish for crisp autumn and winter days.
Print Recipe
Ingredients
- 2 shallots finely chopped (or half a small onion)
- 200 grams Arborio or risotto rice
- ¼ cup dry white wine optional
- 1 litre hot stock vegetable or chicken
- ½ tsp chopped fresh thyme
- approx. 1 cup roasted pumpkin cubes
- 50-80 grams blue cheese Gorgonzola-style suggested
- approx. 50 g toasted pine nuts
- Olive oil or chilli oil for roasting and cooking
Instructions
- Preheat the oven to 200 °C.
- Toss the cubed pumpkin in a splash of olive or chilli oil.
- Roast for 20–25 minutes until caramelised at the edges. Set aside.
- In a heavy-based pot, heat a splash of olive oil over medium heat.
- Sauté the shallots until softened. Add the rice and stir to coat.
- Pour in the wine (if using) and let it evaporate.
- Begin adding hot stock, ladle by ladle, stirring after each addition until most of the liquid is absorbed.
- About halfway through cooking (when rice is still firm), add the roasted pumpkin and thyme.
- Stir to integrate so the rice takes on a pale orange hue.
- When the rice is al dente and there’s still a glossy sauce, remove from the heat.
- Stir in half the blue cheese to melt it through. Taste and season with salt and pepper.
- Serve topped with the remaining blue cheese and toasted pine nuts.
Notes
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of stock to loosen the risotto if it thickens.
- This dish doesn’t freeze well because of the cheese and soft texture.
Servings: 2
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What a lovely risotto! It is spring here, but I still enjoy these flavors…perhaps a change to a seasonal squash would work for the time being 🙂
Thanks Magic of spice, just been over to look at your site and some really love pics and recipes 🙂
First cold weekend day, on my list! What wine should we drink with it? Riesling type or some red?
Oh yum! I just love butternut risotto! x
Dear Brooke,
Just to comment on your wine question; better not pair a cheese like gorgonzola with a red wine. That type of cheese and the tannins in the wine will become a very harsh and bitter combination. The sweetness of the pumpkin and the saltiness of the cheese would indeed go well with a DRY riesling, a bit older, but a lovely viognier or a white Rhone blend would nice too! Or try a Zinfandel rose?!
Hi Brooke – check out the comments on this post – someone has left a message for you 🙂
Sam
Great wine feedback there Inge, thanks!
Dear Sam.
Thanks for the compliment. I myself do favour a Prosecco, Ca’ del Bosco Franciacorta Satèn 1998 from Lombardy, for instance. Or, a US Pinot Gris would do nice with the blue cheese combination.
Kind regards, inge
A plateful of heaven. Havent made a risotto yet this year and I think this one shall be it!
Thanks so much for this lovely recipe! I made it last night for my boyfriend and a couple of friends (doubled the recipe) alongside chicken with pomegranate sauce and asparagus. I did make a couple of modifications — I sautéed the dry rice for about five minutes to ‘roast’ the kernels, then doubled the wine; and my boyfriend isn’t a big blue cheese fan so I used brie instead. The flavor was spectacular, although subtle; I think next time I’ll up the pumpkin by 50% or maybe a bit more. We all went back for thirds and cleaned out the pan — so much for my anticipated leftovers. 🙂 Thanks again!
Awesome Valerie – so glad it went down well – your modifications sound fab 🙂
this is a winner! Easy, fast, and super yummy. Thank you for posting!
So glad you liked it Brigitta