Pumpkin and blue goat risotto


  • Carnaroli rice gr 250
  • Pumpkin kg 1
  • Gorgonzola gr 150
  • Mascarpone gr 50
  • Marinated ginger gr 50
  • Shallot n 1
  • Butter demi sel gr 100
  • Parmesan cheese q.b.
  • White wine 1/2 glass
  • Marjoram to taste
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste


Clean pumpkin from outer rind and inner seeds, cut into pieces, in a saucepan stew shallot and add chopped pumpkin with a little water, stew and blend

Take gorgonzola cheese add mascarpone and blend, put in a pastry bag

In a saucepan pour extra virgin olive oil and heat

Allow to brown, then add rice and toast

Wet with white wine and gradually add the broth.

After 10 minutes add the marinated ginger, pumpkin puree and bring to cook, adjusting salt and pepper

Finally add the butter and Parmesan cheese and stir off the heat

Plate by putting the rice on the wave , then finish with dots of gorgonzola cream and marjoram leaves.

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