Recipe - Pumpkin And Blue Cheese Risotto

600 g Queensland Blue pumpkin; (or
other), peeled
(600 to 700)
; and seeds removed
Sea salt
Extra virgin olive oil
1 l Or so chicken stock
1 small Onion
Peeled and chopped finely
2 cup Arborio rice
150 g Blue cheese; (preferably
David
; Brown's own Milawa
; Blue) cubed
1 tablespoon Butter
Freshly ground black pepper

Cut the pumpkin flesh into 2 One half 3cm chunks. Place in a baking tin and
sprinkle with sea salt.

Pour over a little olive oil and roast on the centre shelf of a preheated
200c oven, until the pumpkin is cooked and well browned.

Keep the pumpkin warm until you are ready to mix it into the risotto.

Bring the chicken stock to the boil and allow it to simmer over a very low
heat.

Fry the onion in a little olive oil in a large saute pan over low heat,
until it starts to brown.

Add the rice and continue frying for 1 to 2 minutes, taking care not to
burn the onion.

Add a ladle of the stock and cook, stirring the rice constantly with a
metal spoon. Continue to add the stock as it is absorbed into the rice,
until the rice is cooked. It should be firm to the bite, but not chalky.

The risotto should be moist and creamy.

Quickly stir in the Milawa Blue cheese and the butter, then carefully fold
in the cubes of roasted pumpkin.

Converted by MC_Buster.

Per serving: 502 Calories (kcal); 14g Total Fat; (25% calories from fat);
15g Protein; 77g Carbohydrate; 36mg Cholesterol; 570mg Sodium Food
Exchanges: 4 One half Grain(Starch); 1 Lean Meat; One half Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.