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Many things that more or less affect the taste quality of creamy risotto with pumpkin, mushroom and gorgonzola cheese, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare creamy risotto with pumpkin, mushroom and gorgonzola cheese good home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required for make

1. Prepare 200 gm parboiled rice
2. Prepare 500 ml water
3. Prepare 200 gm pumpkin
4. Prepare 100 gm mushrooms
5. Prepare 2 tbsp gorgonzola cheese
6. Prepare 125 ml cooking cream
7. Prepare Salt and pepper to taste
8. Prepare Parmesan cheese to serve

Pumpkin adds flavor and aroma to foods from appetizers to desserts, tinting them with that autumnal shade of orange. For a simple, traditional dish that lets pumpkin's mild sweetness shine, adding a pleasant contrast, let's make a delicious pumpkin risotto. This dish is creamy and succulent and will warm bellies and hearts alike. In a medium-size heavy saucepan, heat the olive oil over medium-high heat.

Step by step to cook Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese:

1. Cut the pumpkin and mushrooms into slices. The type of mushroom depends on your taste bud. For this recipe, I used pleurotus austreotus variety because of its delicate flavor and texture.
2. Add pumpkin, mushroom, and rice together in a pan, along with water. You will need to adjust water depending on the type of rice you're using. Don't worry with using less water because you can always keep adding later until the rice is cooked the way you prefer.
3. Reduce flame after about 5 minutes and add cooking cream and gorgonzola cheese. You can season it as you want at this point.
4. Keep cooking until the rice is ready. I add more water because I don't like the rice with al dente texture.
5. Serve hot with grated parmesan cheese
6. Done and ready to serve!

DIRECTIONS Place the porcini mushrooms in a bowl. Drain through a fine sieve, reserving the mushroom liquid for stock. Squeeze any excess liquid out of the porcini and chop finely. Heat the oil in a shallow saucepan or deep frying pan over medium heat. Using a slotted spoon, remove the mushrooms and set aside.

me, the simple preparation of Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!