Gorgonzola and pumpkin risotto

Ingredients for 4 people

 

• 200g rice
• 150g pumpkin
• 150g Gorgonzola Sepertino
• 1 shallot
• oil as needed
• pepper as needed
• salt as needed
• 20g Sepertino butter
• vegetable broth

Method:

 

Pour a drizzle of oil into a pot and sauté the shallot. Clean the pumpkin, cut it into cubes and pour it in with the shallot. Sauté the mixture and leave to cook for 5-7 minutes. Take out some of the pumpkin and place it into a bowl (you'll use it later), and start cooking the rice. Add salt and pepper. Cook the rice and try to keep it moist by adding vegetable broth and a touch of water every now and then. When the rice is almost cooked, add the Gorgonzola and the pumpkin that you previously removed. This will allow you to have part of the pumpkin already creamed together with the Gorgonzola, while the remaining pumpkin cubes will decorate the plate. When the rice is cooked, add the butter and leave to cook until creamy with the flame off (the butter will melt with the heat of the rice). Serve hot.