Ingredients

Serves 6

500g Carnaroli rice
1 onion, finely diced
30g butter
30ml olive oil
100ml white wine
1.5lt vegetable stock
½ a small butternut pumpkin, peeled & diced
80g walnuts, toasted & chopped
100g gorgonzola, diced
Grated parmesan
4 tbsp mascarpone
Sea salt

Method

Roast the pumpkin in a little oil until golden. Drain well and set aside.

Place the stock in a pot and bring to the boil.

In a large, heavy based pot, melt the butter and olive oil.
Add the onion and cook without colour for 5 minutes until soft and translucent.
Add the rice and mix thoroughly.
Add the white wine and cook for one minute.

Ladle enough stock over the rice to cover & reduce to a gentle simmer.
Stir regularly, adding more stock as required until the rice is cooked. Ideally you want most of the stock to have been absorbed the rice to be soft, but have a little resistance in the centre. This should take approximately 12-15 minutes.

Turn off the heat. Add 4 tablespoons of mascarpone, grated parmesan, the diced pumpkin and half the gorgonzola. Cover with a lid and let stand for 5 minutes.
Remove the lid and stir the rice vigorously to combine the ingredients and work the starch in the rice, this will give you a nice, creamy consistency. Season with salt.
Taste and adjust the seasoning if required.

Divide into 6 bowls, scatter the walnuts and gorgonzola over the risotto. Sprinkle with extra parmesan and serve.