PALAZZETTI MAGAZINE

A unique combination of flavours in a risotto that is a veritable ode to winter, to start the year in the best possible way: this is ‘trezeta’ risotto with pumpkin, ginger and Gorgonzola. Fragrant, tasty and nutritious.

A vegetarian first course that once tasted will become one of your go-to recipes. Pumpkin and ginger are the stars of this risotto, perfect for dinners and lunches in the winter season. Ginger is in fact a panacea for our immune system and helps us fight cold symptoms. Pumpkin, on the other hand, despite its sweetish taste, is low in calories and also suitable for hypoglycaemic diets. Closing the aromatic circle of sweetness and spiciness is the savoury Gorgonzola cheese, the final ingredient that gives this dish just the right amount of gluttony.

The recipe – extremely easy – awaits you here!

risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet

Pumpkin risotto with Gorgonzola and ginger – the super easy recipe

Difficulté: facile
Préparation: 45 minutes
Doses : 4 personnes

INGREDIENTS                    

  • 320 g Originario rice
  • 1 pumpkin 
  • 150 ml white wine
  • vegetable broth as desired
  • A teaspoon of chestnut honey
  • 1/2 fresh ginger root
  • 100 g Gorgonzola cheese
  • 50 g milk
  • 80 g grated Grana Padano cheese
  • 40 g butter
  • toasted pumpkin seeds
  • sage and rosemary as desired
  • extra virgin olive oil and salt as desired
  • seasoning with Sichuan pepper and nutmeg

METHOD

  1. Start with the pumpkin. First cut it in half and then quarters and remove the seeds.
  2. Take a quarter of the pumpkin and slice it into small, thin triangles, transfer to a baking tray and season with oil, salt, honey, sage and rosemary.
  3. Bake in a preheated oven at 160°C for 10-15 minutes, until they resemble chips.
  4. Remove the skin and dice the remaining pumpkin; transfer to the pan with the oil, sage and rosemary.
  5. Season with salt, stir and cook for 15 minutes, until tender.
  6. Remove the herbs, then mash with a fork; add the rice and lightly toast.
  7. Deglaze with the white wine and let it evaporate; cook, adding the vegetable stock a little at a time.
  8. While the rice is cooking, peel and grate the ginger; wrap the grated pulp in kitchen roll and squeeze it between your hands, thus obtaining the concentrated ginger juice.
  9. When the rice is half-cooked, flavour with the ginger extract and nutmeg.
  10. Once al dente, turn off the heat and season with grated Grana cheese and butter.
  11. Stir and leave covered for a few moments. Just enough time for the Gorgonzola to melt into the milk.
  12. Serve the pumpkin risotto on a plate, add the Gorgonzola fondue, pumpkin chips, seeds, a grind of Sichuan pepper and a few leaves of sage and rosemary. The ‘trezeta’ risotto is ready to be enjoyed! Buon Appetito!
risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.