Pumpkin And Blue Cheese Risotto - cooking recipe

Ingredients

300 g pumpkin, cut into 2cm cubes
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, diced
1 garlic clove, finely chopped
300 g arborio rice
1 1/2 teaspoons dried rosemary
2/3 cup dry white wine (or 166ml)
550 ml vegetable stock
2 teaspoons butter, extra
50 g blue cheese
20 g walnuts, chopped

Preparation

Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
Add rosemary and wine and stir continuously until wine is absorbed.
Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
*Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.