Relish the delectable versatility of risotto with this classic Italian recipe featuring yellow pumpkin and a sweet gorgonzola sauce.


  • Risotto

  • 150g pumpkin diced, half cooked

  • 100g risotto rice

  • 30g butter

  • 60 ml vegetable stock

  • 10g parmesan cheese

  • shallot, finely diced

  • 2 amaretti, crumbled

  • 6 drops traditional balsamic vinegar from Modena

  • Sweet sheep gorgonzola sauce

  • 200ml cream

  • 100g sweet sheep gorgonzola


  • 1.

    Sauté the finely diced shallot in butter

  • 2.

    Add the diced pumpkin and the rice

  • 3.

    Add the stock and simmer for 15 minutes

  • 4.

    Add the parmesan cheese and the crumbs of one amaretti

  • Sweet sheep gorgonzola sauce:

  • 1.

    Bring the cream to the boil and reduce it to two-thirds

  • 2.

    Remove from the heat and add slowly the gorgonzola cheese

  • 3.

    Once melted, check the seasoning and strain the sauce

  • To serve:

  • 1.

    Serve the risotto in the centre of the plate

  • 2.

    Add one spoon of sweet gorgonzola sauce on top and sprinkle with the second crumbed amaretti

  • 3.

    Place 3 drops of balsamic vinegar per plate

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 853kj
  • Fat Total 65g
  • Saturated Fat 41g
  • Protein 19g
  • Carbohydrate 49g
  • Sugar 5g
  • Sodium 688mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Luisa Valazza at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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