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Pumpkin risotto with gorgonzola by Chef Akis Petretzikis

Pumpkin risotto with gorgonzola by Chef Akis Petretzikis


~ 2 tbsp olive oil
~ 1 onion
~ 1 sc. garlic
~ 2 tbsp thyme leaves
~ 280 gr. rice arborio
~ 100 gr. White wine
~ 250 gr. pumpkin puree
~ salt
~ pepper
~ 1/4 tsp grated nutmeg
~ 800 gr. water
~ 150 gr. gorgonzola
~ 100 gr. radicchio

For serving
~ thyme leaves
~ pepper


~ Heat the olive oil in a saucepan over medium heat.

~ Chop the onion, the garlic, and sauté them for 2 minutes until they soften slightly.

~ Add the thyme, the rice, and saute for 1 more minute.

~ Extinguish with the wine and leave for 1 minute for half the amount to evaporate.

~ Add the pumpkin puree, salt, pepper, nutmeg, and mix well with a spoon.

~ Pour the water in 3 doses and wait for the first amount to be absorbed before pouring the next.

~ Remove the pot from the heat, as soon as the last dose of water has been absorbed and the rice has softened.

~ Add the gorgonzola in pieces and mix with the spoon until it is completely absorbed into the risotto.

~ Cut the radicchio in half and then into thin slices.

~ Garnish the risotto with the radicchio and sprinkle with some thyme and pepper.