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.
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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