Pumpkin and Blue Cheese Risotto

This is a recipe my mum gave me.

it is very creamy and colourful dish

The Italian recipe is with Gorgonzola cheese. You can use Dolcelatte or a blue cheese.

I would not recommenda Stilton or a Roquefort as they are decisely strong and would cover the sweetness of the pumpkin.


Serves: 4

Preparation time: 20 minutes

Cooking time: 20/25 minutes


  • 250gr rice for risotto

  • Half a pumpkin or squash

  • 2 leeks

  • 100/120gr of blue cheese - cut into chuncks

  • 1 knob of butter (grss-fed)

  • Coconut oil

  • 1 sprig of rosemary

  • 2/3 leaves sage

  • 1 handful parsley

  • 800ml vegetable stock

  • Half small glass of dry white wine

  • Salt and freshly ground black pepper.


Cut the pumpkin/squash into 1cm small cubes

Slice the leeks into thin slices and chop all the herbs into small crumbs.

In a pan, melt the butter and add the leeks. Add some water and cook for about 10 minutes stirring occasionally. In the meantime prepare your stock (unles you buy a ready one).

In a deep pan heat the oil on a medium heat, put in the rice (previously washed under cold running water) stirring until it is covered in oil. Add the wine and let it evaporate while stirring.

Add the pumpkin, the herbs, a bit of salt and pepper and turn. Start adding the stock little by little, stirring, every time the previous amount has been absorbed.

When tthe rice is ready (usually 20 minuetes , but you should taste it as you may like a bit more or less cooked) add half a tsp on turmeric (it will also give the rice a lovely 'yellowy' pigment.

Let all the remaining stock dry and then add the cheese and stir.

Remove form the heat and let it rest for a few minutes then serve.


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