Easiest Way to Prepare Super Quick Homemade Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy risotto with pumpkin, mushroom and gorgonzola cheese. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

The risotto is so creamy, the pumpkin pieces are not left whole but nicely pureed and that makes a wonderful Risotto: Arborio, Carnaroli or Vialone nano are great. Golden, creamy risotto with gorgonzola and pumpkin, there. Ultra creamy, ultra easy pumpkin risotto. For pumpkin lovers, for risotto lovers, for good food lovers everywhere - this Pumpkin Risotto recipe is for you.

Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have creamy risotto with pumpkin, mushroom and gorgonzola cheese using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese:

1. Take parboiled rice
2. Make ready water
3. Make ready pumpkin
4. Take mushrooms
5. Take gorgonzola cheese
6. Get cooking cream
7. Get Salt and pepper to taste
8. Make ready Parmesan cheese to serve

Petite Filet with Gorgonzola and Porcini Mushroom Sauce. This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course. My favourite type of pumpkin is the one with a sweet and deeply nutty flavor, so not those large halloween pumpkins you see in supermarkets but these are smaller pumpkins with a drier and more compact consistency. Divide Mushroom And Pumpkin Risotto among serving bowls.

Instructions to make Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese:

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

My favourite type of pumpkin is the one with a sweet and deeply nutty flavor, so not those large halloween pumpkins you see in supermarkets but these are smaller pumpkins with a drier and more compact consistency. Divide Mushroom And Pumpkin Risotto among serving bowls. Top with sautéed Shiitake mushrooms, sprinkle with more Parmesan cheese if you like and *You can also make this Pumpkin Puree Risotto with other types of mushrooms. But just make sure to choose the most flavorful ones. Jump to the Creamy Mushroom Risotto Recipe or read on to see our tips for making it.

So that’s going to wrap this up with this special food creamy risotto with pumpkin, mushroom and gorgonzola cheese recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!