New Recipe Creamy Risotto with Pumpkin Mushroom and Gorgonzola Cheese Most Delicious

Without fail recipe ultimate Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese easy, yummy, practical.

Good Evening my mother, now you can prepare recipe Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese with 8 ingredients and 5 steps. Below this is how to make it, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 5 stages of easy cooking Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese.

Ingredients all Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese #

1. Needed 200 gm : parboiled rice.

2. Prepare 500 ml : water.

3. Prepare 200 gm : pumpkin.

4. Needed 100 gm : mushrooms.

5. Needed 2 tbsp : gorgonzola cheese.

6. Needed 125 ml : cooking cream.

7. Prepare : Salt and pepper to taste.

8. Needed : Parmesan cheese to serve.

If all raw materials Creamy Risotto with Pumpkin, Mushroom and Gorgonzola Cheese it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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