Roasted pumpkin, chestnut, cranberry and Gorgonzola risotto

Ingredients

140g Gorgonzola, broken up (or a vegetarian alternative)

1000ml Essential Cuisine vegetable stock

2 shallots, finely diced

1 garlic clove, crushed

400g of Gallo Arborio risotto rice

75ml of dry white wine

1 pumpkin, peeled and cut into ½ inch pieces

50g Parmesan, grated (or a vegetarian / vegan alternative)

50g of unsalted butter, cut into small dice (or vegan butter)

100g of cooked chestnuts

25g Afropol Fine Foods dried cranberries 

Lemon juice

Flaky sea salt

Pepper

Method

Add the stock to a pan and warm gently until steaming.  

Before starting the pumpkin puree, reserve a small handful of the pumpkin cubes for later (see below).For the puree, cook the pumpkin in the stock until tender, then blend until smooth and season. Remember to keep the stock for the risotto.

Roast the remaining pumpkin cubes in the oven on a medium heat until they have caramelised.

Meanwhile, heat the olive oil in a saucepan on a low-medium heat. Add the shallots and garlic and cook until soft but not coloured.

Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry.

Begin to add the stock to the pan, approximately 200ml at a time. Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base.

Continue to add the stock, a ladle at a time, until used up and absorbed (add more stock if required, the rice should be al dente). Remove the pan from the heat and add the Parmesan.

Stir in the cubes of butter and the pumpkin puree, until the risotto is rich and glossy. Add salt, pepper or lemon juice to taste.

Stir in the chestnuts, cranberries and Gorgonzola – reserving some of the chestnuts and Gorgonzola for garnish. Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and chestnuts.