• Pasta Grammar

Squash & Gorgonzola Risotto | Authentic Italian Risotto Recipe

A northern Italian classic, risotto is both beloved and misunderstood around the world. It's simple to make, but easy to mess up. Here's how to properly make a delicious, creamy risotto with butternut squash and gorgonzola cheese.



Watch the Pasta Grammar video where we made this recipe here:


For this recipe, you will need:

- 1 russet potato, quartered

- 1 stalk celery, cut into 4-inch chunks

- 1/2 carrot, cut into 4-inch chunks

- 1/2 tomato

- Sprig of fresh parsley

- 1 white onion

- 3 cups butternut squash, cubed

- 2 tbsp unsalted butter

- 200g carnaroli rice (arborio rice can be used, but carnaroli is preferred)

- 1/2 cup white wine

- 1/2 cup gorgonzola cheese, cubed

- Parmigiano-Reggiano cheese for grating

- Olive oil

- Salt

- Fresh black pepper


Begin by making a simple vegetable broth. Fill a small saucepan with water and add the potato, celery, carrot, tomato, parsley, half of the onion, a splash of olive oil and a generous pinch of salt. Bring to a simmer and allow to cook for 25-30 minutes.



Dice the rest of the onion and add it, along with 2-3 tbsp of olive oil, into a skillet over medium heat. Sautèe for about 2 minutes, or until the onion is tender and slightly transparent. Add the cubed squash and sautèe, stirring frequently, for 2-3 minutes. Salt and pepper to taste. Add a ladle of the vegetable broth into the squash and allow to simmer for 5-6 minutes. If the moisture evaporates, add more broth as needed while the squash cooks.



When the squash is beginning to tenderize, it's time to toast the rice! Melt 1 tbsp butter in a small saucepan and add the rice. Stir frequently for about 1 minute. Add the wine and allow it to simmer until most of the moisture has evaporated.



Add the rice into the squash and stir all together. Ladle and stir some broth into the risotto. You want enough to keep the rice thinner than a porridge but thicker than a soup.



Allow the risotto to cook for about 18 minutes, or until the rice reaches the desired consistency. It should be soft (certainly not crunchy!) but still firm enough that it doesn't just dissolve in your mouth. While the risotto cooks, continue to add a little broth at a time in order to keep it at the right consistency. When the cook time is nearly finished, reduce or stop the added broth so that the risotto can thicken.



Turn off the heat and add 1 tbsp butter, the gorgonzola cheese and a generous grating of Parmigiano cheese. Stir all together and allow to rest for 3 minutes before serving. Top with an extra grating of Parmigiano.


Buon appetito!



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