Pumpkin Risotto with Gorgonzola and Walnuts

Pumpkin Risotto with Gorgonzola and Walnuts
Staff Writer
Pumpkin Risotto with Gorgonzola and Walnuts

Zynga

Pumpkin Risotto with Gorgonzola and Walnuts

Blue cheese adds a sweet, tangy flavor and walnuts are an earthy, crunchy addition to a delicious autumn dish. Marc Murphy’s pumpkin risotto recipe was developed exclusively for Zynga’s hit game FarmVille 2 and is part of a larger partnership between Zynga and Chopped to help fight childhood hunger, and benefits the nonprofit organization No Kid Hungry. The complete FarmVille to Table digital cookbook will be available later this year.

Click Here to See More Risotto Recipes

4
Servings
1154
Calories Per Serving
Deliver Ingredients

Ingredients

  • small (1¾ pound) pumpkin, peeled, seeded, and cut into 1-inch cubes
  • 4  Tablespoons  extra-virgin olive oil
  • medium white onion, diced
  • cloves garlic, minced
  • 2  Cups  Arborio rice
  • 1  Cup  dry white wine
  • 4-6  Cups  low-sodium chicken stock, as needed
  • 2  Tablespoons  gorgonzola
  • 2  Tablespoons  Parmigiano-Reggiano
  • 1  Teaspoon  fresh sage, chopped
  • 2  Tablespoons  unsalted butter
  • Kosher salt and freshly ground black pepper
  • Toasted walnuts

Directions

Preheat the oven to 400 degrees F.

Spread the pumpkin on a baking sheet and toss with 1 tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with foil to keep warm.

Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat, but leave the saucepan on the stove.

Heat the remaining oil in a large heavy-bottomed saucepan over medium heat. Add the onions and garlic and sweat until translucent, 2 to 3 minutes. Add the rice and cook for 2 minutes, stirring often, until it turns from opaque to translucent.

Next, pour the wine into the pot and cook until evaporated. Add one cup of the chicken stock, stirring constantly, until the rice absorbs almost all of the broth about 3 minutes.

Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all of the broth and the rice is barely tender, about 20 minutes total.

Melt the butter and add the pumpkin; cook until heated through, about 1 minute.

Remove from the heat and stir in the cheese. When the cheese melts, add the sage. Season with salt and pepper. Sprinkle with walnuts and the remaining gorgonzola and serve.

Nutritional Facts

Total Fat
32g
46%
Sugar
7g
8%
Saturated Fat
6g
25%
Cholesterol
12mg
4%
Carbohydrate, by difference
197g
100%
Protein
22g
48%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
110mg
11%
Choline, total
4mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
9µg
2%
Iron, Fe
4mg
22%
Magnesium, Mg
160mg
50%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
412mg
59%
Selenium, Se
1µg
2%
Sodium, Na
2443mg
100%
Water
110g
4%
Zinc, Zn
4mg
50%

Pumpkin Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pumpkin Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.