Pumpkin Risotto – with Gorgonzola Cheese

Sauté onions and garlic in the warm butter. Add pumpkin, continue to steam for about 2 min. Add long-grain rice, sauté, stirring, until translucent. Add wine, cook completely. Gradually add soup, stirring frequently, so that long-grain rice is just covered with liquid.

Simmer until long-grain rice is creamy and al dente (about 20 min).

Stir in the Gorgonzola, season, garnish.

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