Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy risotto with pumpkin, mushroom and gorgonzola cheese. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook creamy risotto with pumpkin, mushroom and gorgonzola cheese using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese:

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

Steps to make 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

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