First courses
Pumpkin and gorgonzola cheese Risotto
Author: Guido Boschetti
Difficulty:
Easy
Total time:
40 min
Servings:
5 Portions
Ingredients:
400 gr
of Tipico IT's
1
Pumpkin
200 gr
of Tipico IT's Gorgonzola
1
Onion
2
vegetable stock cubes
PREPARATION
1
Cut the pumpkin in dices and sauté it with the onion in a pan with olive oil.
2
Blend the pumpkin and onion until you obtain a creamy texture.
3
Start with cooking the rice, first toast it with a little bit of olive oil and then add the broth and cook the rice in it.
4
Once cooked, add the pumpkin cream and the gorgonzola cheese cut in dices.
5
Stir and serve.
