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
880
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 small (1¾ pound) pumpkin, peeled, seeded, and cut into 1-inch cubes
  • 4 Tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 2 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
25g
36%
Sugar
29g
32%
Saturated Fat
15g
63%
Cholesterol
8mg
3%
Carbohydrate, by difference
147g
100%
Protein
16g
35%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
29mg
3%
Fiber, total dietary
6g
24%
Folate, total
54µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
117mg
37%
Manganese, Mn
5mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
329mg
47%
Sodium, Na
1215mg
81%
Water
181g
7%
Zinc, Zn
2mg
25%

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.