How to Make Tasty Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese

Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese. Cut the pumpkin and mushrooms into slices. The type of mushroom depends on your taste bud. For this recipe, I used pleurotus austreotus variety because of its delicate flavor and texture.

A simple yet rich dish, perfect for the long autumn evenings. Gorgonzola risotto with pumpkin, just a few ingredients, but so much flavor, this is one of our favorite ways of making risotto in autumn. A creamy Risotto with the fall flavor of roasted pumpkin and the intense aroma and creaminess of Gorgonzola cheese, the Italian blue cheese. You can cook Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese

1. Prepare 200 gm of parboiled rice.
2. Prepare 500 ml of water.
3. It's 200 gm of pumpkin.
4. Prepare 100 gm of mushrooms.
5. You need 2 tbsp of gorgonzola cheese.
6. It's 125 ml of cooking cream.
7. It's of Salt and pepper to taste.
8. It's of Parmesan cheese to serve.

This Risotto is comforting and delicious, perfect for a weeknight meal or Sunday dinner with the family. You can use homemade pumpkin purèe or even canned to make the recipe even quicker. Add mushrooms and cheese Stir in vegan Parmesan cheese or a regular Parmesan if you're not vegan. If needed - adjust salt and pepper and remove pan from the heat.

Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese instructions

1. Cut the pumpkin and mushrooms into slices. The type of mushroom depends on your taste bud. For this recipe, I used pleurotus austreotus variety because of its delicate flavor and texture..
2. Add pumpkin, mushroom, and rice together in a pan, along with water. You will need to adjust water depending on the type of rice you're using. Don't worry with using less water because you can always keep adding later until the rice is cooked the way you prefer..
3. Reduce flame after about 5 minutes and add cooking cream and gorgonzola cheese. You can season it as you want at this point..
4. Keep cooking until the rice is ready. I add more water because I don't like the rice with al dente texture..
5. Serve hot with grated parmesan cheese.

Divide Mushroom And Pumpkin Risotto among serving bowls. The risotto should still have a slight firmness; add a small amount of water if risotto needs to cook any longer. Stir in heavy cream and gorgonzola, stirring until cheese is melted into risotto. Season to taste with salt and freshly ground black pepper, adding more gorgonzola if desired. Boxed risotto makes it quick; mushrooms, shallots and cheese make it tasty.