Almost happy Halloween folks! I am sure we all have a lot of left overs from our pumpkin carving - as long as you bought an edible one 🎃😂
If you do, you can make some pumpkin risotto, and add a bit of gorgonzola. Trust me the sweetness from the pumpkin and the slightly salty bitter from the gorgonzola, will make a perfect combo!
Ingredients for 2:
400gr Pumpkin (already seedless)
190gr rice - I used Gallo risotto
Quarter of an onion
100 gr butter
150 gr gorgonzola
1l water
Vegetable stock cube
Method:
In a pan, add 50gr butter and the chopped onion
Let it brown for couple of minutes
In the meantime cut in cubes the pumpkin
Add the chopped pumpkin in the pan, and let it simmer for around 15 minutes - keep staring to make sure it doesn't stick to the bottom.
Prepare the vegetable broth - boiled water and add the vegetable cube stock.
Once the 15 mins have passed, add the rice and keep stirring it. Let is cook for 5 minutes
Now add the vegetable broth you previously prepared. Keep it adding all the times it evaporates.
It will take more or less 20 - 30 minutes.
Once the rice is ready, take it out of the flame, and add the butter and gorgonzola. It's ready for you!
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