Relish the delectable versatility of risotto with this classic Italian recipe featuring yellow pumpkin and a sweet gorgonzola sauce.
Sauté the finely diced shallot in butter
Add the diced pumpkin and the rice
Add the stock and simmer for 15 minutes
Add the parmesan cheese and the crumbs of one amaretti
Sweet sheep gorgonzola sauce:
Bring the cream to the boil and reduce it to two-thirds
Remove from the heat and add slowly the gorgonzola cheese
Once melted, check the seasoning and strain the sauce
Serve the risotto in the centre of the plate
Add one spoon of sweet gorgonzola sauce on top and sprinkle with the second crumbed amaretti
Place 3 drops of balsamic vinegar per plate
Nutritional analysis per serving (2 servings)
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.
Courtesy of Luisa Valazza at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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