Pumpkin Risotto with Gorgonzola and Pine Nuts | Not a recipe, but a moment

Leisurely autumn cooking with roasted pumpkin, creamy gorgonzola, toasted pine nuts, and fragrant rosemary. A cozy Italian kitchen moments to slow down, savor, watch, and enjoy

Ingredients 📝 used in this risotto:

▸ Carnaroli rice – 300 g (1 ½ cups)
▸ Pumpkin – 600 g (about 1 ¼ lb)
▸ Garlic – 4 cloves
▸ Vegetable broth – 1.2 L (5 cups)
▸ Gorgonzola Dolce cheese – 120 g (4 oz)
▸ Butter – 30 g (2 tbsp)
▸ Onion – 1
▸ Fresh rosemary – 1 sprig
▸ Pine nuts
▸ Dry Rosé wine (Pinot Grigio) – 70 ml (¼ cup)
▸ Salt and pepper mix
▸ Olive oil – 2 tbsp

💬 Turn on CC for small notes and details from the kitchen

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🕙 Timestamps:

00:00 – Preview of cozy pumpkin risotto
00:40 – Ingredients for pumpkin risotto
00:46 – Preparing pumpkin puree
03:43 – Rice, slicing Gorgonzola, and toasting pine nuts
04:36 – Cooking pumpkin risotto on the stove
08:09 – Plating and final presentation

🍂 More cozy autumn Italian kitchen vibe in this playlist: https://youtube.com/playlist?list=PLux27a2GXxg2tcNUX3DknCcw-jwNJ-KS8&si=1x9eWiG0_xvXG-s_

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preview Pumpkin Risotto
with Gorgonzola & Pine Nuts turn on CC for extra tips and details baked for 45 minutes, until perfectly caramelized added a knob of butter and a ladle of warm broth blended until smooth and creamy, then set aside a sprig of rosemary — the aroma instantly filled the kitchen removed it a minute later, once crisp sautéed the onions until soft and translucent added the dry rice — no rinsing
needed to keep its natural starch that starch helps make the risotto creamy right after toasting, added a splash of pink wine once the wine evaporated,
added a ladle of broth stirred gently, letting the rice absorb the liquid you can use chicken or vegetable broth —
both work beautifully for this risotto, vegetable broth
(onion, carrot, garlic, celery, parsley,
bay leaf, peppercorns, and salt) added broth gradually — one ladle at a time after about 20 minutes (check your rice package for timing),
the broth was absorbed and the rice was perfectly cooked added pumpkin purée the color turned warm and autumnal cooked for five more minutes,
then turned off the heat added Gorgonzola — stirred until melted and silky season with salt and pepper, if needed Subscribe, and you’ll help share more moments like this