Blue Cheese & Walnut Risotto

12 Ingredients

Number of servings

20grams butter
1 large brown onion, finely chopped
1/3 cup parsley, roughly chopped
200grams dulce gorgonzola, crumbled
400grams pumpkin, peeled, cut into 2cm cubes
5milliliter olive oil cooking spray
4 cup chicken stock
30grams baby rocket leaves
2 cup arborio rice
1tablespoons olive oil
1/4 cup walnuts, toasted, roughly chopped
4 slice prosciutto

Nutrition per serving

40% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 180°C. Line a baking tray with baking paper.

Step 2 of 3

Spread pumpkin on tray and spray with oil. Heat butter and oil in a heatproof casserole dish over medium heat. Add onion and cook for 5 minutes or until softened. Add rice and stir to coat with butter mixture. Add stock and bring to the boil. Cover and transfer to oven along with pumpkin. Cook for 20 minutes or until rice is tender and pumpkin is golden.

Step 3 of 3

Meanwhile, preheat grill on high. Lay prosciutto onto a baking tray. Grill for 3 minutes each side or until golden. Cool. Stir cheese, parsley and walnuts (reserve some for garnish) into risotto. Serve topped with pumpkin, prosciutto, rocket and reserved walnuts.