PUMPKIN AND BLUE CHEESE RISOTTO

You will need to oven bake 700 gm  of  cubed pumpkin, ( I use kent pumpkin ).
Keep the pumpkin warm until you are ready to mix through the risotto .
Bring 1 litre of chicken stock to the boil , then simmer over a low heat .
Peel and chop 1 onion and cook in a large pan with some oil until it softens .
Add 2 cups of aborio rice , continue to fry for 1 minute .
Add 1 ladle of chicken stock , stirring the rice constantly .
Continue to add the stock ( 1 litre ) by the ladle as it is absorbed into the rice , until the rice is cooked.
It should be firm to the bite , moist and creamy ....
Quickly stir through 150 gm of cubed blue cheese along with 1 tbs of extra virgin olive oil , then carefully fold in the cubes of roasted pumpkin.
Delicious .