Pumpkin Risotto with Gorgonzola & Walnuts

Serves 4

1 Sweet Pumpkin or Squash (approximately 2-3lbs)

40ml Olive Oil

30 Grams Unsalted Butter

1 Large Shallot, Finely Diced

Salt and Pepper

3-4 Sprigs Fresh Marjoram (use just the leaves)

225 Grams Carnaroli, Vialone or Arborio Rice

200ml White Wine

1-1.5 Litres Good Quality Stock/Broth (Chicken or Vegetable)

More Salt and Pepper to Taste (depends on quality of stock)

60 Grams Butter (to Finish)

60 Grams Finely Grated Parmigiano

Gorgonzola Dolce to Garnish

Toasted Chopped Walnuts to Garnish

Cut your pumpkin or squash in half and remove the seeds. Place cut side down on a baking sheets and roast in a hot 400 degree oven for 30-40 minutes - until the flesh is soft. Allow to cool slightly then remove the the flesh from the peel and chop in to small pieces. Set aside.

Ensure you stock is hot before preparing the rest of the recipe.

In a pan over medium low heat,  sauté the shallot in the olive oil and butter for about 3-4 minutes until soft. Add the rice and stir for a further 3-4 minutes. Add in your chopped roasted pumpkin and cook for another 1-2 minutes. Add in your marjoram leaves. Deglaze the pan with the white wine. Stir until the wine is almost completely absorbed.

Turn the heat to medium. Start adding your stock, one ladle at a time, stirring gently after each addition. Continue this process until the rice is tender but firm. You may need all of the broth or have a little left over. Use your judgement when tasting the rice along the way.

Turn off the heat and add the remaining butter, parmigiano - stir gently. Your risotto should be silky and fluid and the rice al dente. Garnish with the gorgonzola and toasted walnuts. Serve immediately.