Fearless Pumpkin and Gorgonzola Risotto

Servings: 6

The thick skin of a pumpkin plays a trick about what’s inside. A Jack-o-Lantern is a fun Halloween icon, but once you open up a pumpkin, the meat is the treat—as respectable as the contents of any autumn squash. The joys of carving contests and holiday pies are only a part of what a pumpkin can deliver. Low in calories, pumpkin meat is rich in potassium, high in fiber and beta-carotene, and makes for an elegant recipe in this seasonal rice dish.



2 cups pureed pumpkin
2 tablespoons olive oil
2 cloves minced garlic
Salt and pepper
2 tablespoons dried basil
1-1/2 cups arborio rice
2 to 3 cups chicken broth
1/2 cup white wine
3/4 cup crumbled Gorgonzola cheese

Fearless Pumpkin and Gorgonzola Risotto recipe


Using a melon baller, scoop the meat out of the pumpkin (to form balls). In a medium skillet coated with Teflon™ non-stick, heat the oil over medium heat and add the pumpkin balls, stirring quickly as it caramelizes and the scoops begin to brown.   Add the garlic and saute about 1 more minute. Add a seasoning of salt, pepper and the basil. 

Add the rice and then the chicken broth 1/2 cup at a time, cooking over medium until all of the broth is absorbed. (This may take as much as 30 minutes.) Do the same with the wine. Stir in the cheese; remove from the heat and serve.