Asparagus And Pumpkin Risotto - cooking recipe

Ingredients

400 g pumpkin (fresh)
olive oil
1 onion (sliced)
350 g arborio rice
1 sprig fresh rosemary (leaves only)
1 1/2 liters chicken stock (hot, approx amount)
1 garlic clove (large and sliced)
6 -8 asparagus spears (large)
8 asparagus spears (baby)
100 g sheep's cheese (grated)
truffle oil (to drizzle)
salt (to taste)
pepper (freshly ground, to taste)

Preparation

Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute.
Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender.
When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.