Servings: 2 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 200 g (7 oz) risotto rice
- 300 g (10.5 oz) fresh pumpkin, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (480 ml) warm vegetable stock
- 55 g (2 oz) gorgonzola cheese
- 1 whole clove
- 2 tbsp unsalted butter
- A handful of toasted walnuts, crushed
- ¼ tsp Cool Runnings pumpkin spice
- Salt and pepper to taste
Directions
1. In a large saucepan over medium heat, melt half the butter with the clove, onion, and garlic. Sauté for about 4 minutes until fragrant and softened, stirring regularly.
2. Add the risotto rice and toast for 3 minutes in the butter, stirring to coat each grain.
3. Pour in a splash of warm vegetable stock and simmer for 3 minutes, stirring until the liquid is almost absorbed.
4. Add the diced pumpkin, pumpkin spice, and another splash of stock. Stir well and let the liquid absorb.
5. Continue adding the stock gradually, stirring frequently, until the rice is creamy and both rice and pumpkin are tender.
6. Remove from heat and stir in the gorgonzola and the remaining butter until fully melted and creamy.
7. Season with salt and freshly ground black pepper to taste.
8. Plate the risotto, sprinkle with toasted walnuts, and serve immediately while hot.
Pumpkin Risotto Recipe Card
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