Roast Pumpkin and Gorgnozola Risotto

Ingredients, serves 6
950g pumpkin, peeled and seeds removed, cut into 3-5cm pieces
sea salt
Extra Virgin Olive Oil
8 cups chicken stock more if necessary
1 small onion, peeled and chopped finely
1 small leek finely chopped
3 cups Vialone Rice
200g Gorgonzola Piccante
butter
freshly ground black pepper

Method
Preheat oven to 200C. Place pumpkin into a baking tray and sprinkle with sea salt. Pour over a little olive oil and roast in the middle of the oven until the pumpkin is cooked and well browned. Set aside in a warm place. Bring the chicken stock to the boil and allow it to simmer over very low heat. In a large heavy base sauté pan gently cook the onion and leek with olive oil and a little butter till it begins to soften and appear slightly transparent. Add the rice and continue to cook over a gentle heat for a further 2 to 3 minutes. Add the stock about one cup ant a time and cook, stirring the rice constantly with a wooden spoon. As the mixture thickens, continue to add the stock until the rice is cooked. It should be firm to the bite but not chalky. Reserve a little of the stock and add with the Gorgonzola and a large knob of butter, then gently add the cubes of roasted pumpkin (which should still be warm). This will produce a wonderfully aromatic, and deliciously oozy risotto.

Ryan Andrijich. This recipe may not be reproduced without the consent of the author.