Karol Okrasa shares autumn pumpkin and gorgonzola risotto recipe

Chef Karol Okrasa has shared a recipe for an autumn risotto featuring Hokkaido pumpkin, gorgonzola, and pistachios. The dish is designed to balance the sweetness of the roasted pumpkin with the sharp flavor of the cheese, complemented by the crunch of pistachios and the acidity of lemon oil.

To achieve the characteristic creamy texture, the recipe utilizes risotto rice that releases starch during the cooking process. The preparation includes roasted Hokkaido pumpkin, which can be eaten with its skin, along with gorgonzola, Grana Padano, pistachios, and sun-dried tomatoes. The total preparation time is approximately 40 minutes.