# Pumpkin and Gorgonzola Risotto

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

A creamy risotto with sweet pumpkin and gorgonzola, finished with sage.

Servings: 4 · Prep 15 min · Cook 30 min · Pasta

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pumpkin and Gorgonzola Risotto](https://image.fridge.menu/adaptations/usqvaqt8/c4766a6eb71fe5d5a17ac43b31ddfa0edf108b7a167816d2e70ddecbcf9b2e57.jpg)

## Ingredients

- 250 g [Carnaroli rice](https://fridge.menu/en/i/risotto-rice)
- 300 g [pumpkin](https://fridge.menu/en/i/pumpkin)
- 100 g [gorgonzola](https://fridge.menu/en/i/gorgonzola-dolce)
- 750 ml [vegetable stock](https://fridge.menu/en/i/stock)
- 50 ml [white wine](https://fridge.menu/en/i/white-wine)
- 0.5 pcs [onion](https://fridge.menu/en/i/onion)
- 6 pcs [sage](https://fridge.menu/en/i/sage) — leaves
- [salt](https://fridge.menu/en/i/salt) — to taste
- [black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [olive oil](https://fridge.menu/en/i/olive-oil) — to taste

## Steps

1. Peel the pumpkin and cut the flesh into small cubes.
2. Sauté the finely chopped onion in two tablespoons of olive oil with a pinch of salt over low heat, stirring often. (5 min)
3. Add the rice and toast for a few minutes, then pour in the white wine and let it evaporate.
4. Add the diced pumpkin and some of the stock.
5. Cook the risotto, gradually adding vegetable stock and stirring often, until the rice is done.
6. Remove from the heat and stir in a little olive oil, diced gorgonzola and chopped sage.
7. Divide among plates and garnish with cubes of gorgonzola and fresh chopped sage. Serve at once!

Published 2026-10-08

https://fridge.menu/en/r/pumpkin-gorgonzola-risotto-usqvaqt8

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