Roasted Pumpkin Risotto Serving Size - 4 Prepared By - DnD Recipe Rating
			4 tbsp Olive Oil 4 tbsp Unsalted Butter 1 LB Pumpkin Flesh, cut into 1/2 inch cubes 3/4 tsp sage 2 garlic colves, finely chopped 2 tbsp Lemon Juice 2 large shallots, finely chopped 1 3/4 Cups Arborio 1/4 Cup Dry Vermouth 5 Cups Chicken Stock 2/3 cup freshly grated Parmesan cheese 10 1/2 oz Gorgonzola, cut into small pieces Salt & Pepper
			Put half olive oil & 1 tbsp of butter in a roasting pan and heat in a preheated oven at 400 degrees. Add pumplin to the pan and sprinkle with sage and 1/2 the garlic, and salt and pepper. Toss together and roast for about 10 mins until just softened and beginning to caramelize. Transfer to a plate. Roughly mash about half the cooked pumpkin with the lemon juice and reserve with the remaining diced pumpkin. Heat remaining oil and 1 tbsp butter in a large heavy based saucepan over medium heat. Stir in shallots and remaining garlic and cook for about 1 min. Add the rice and cook, stirring, for about 2 minutes until well coated. Pour in vermouth, it will bubble and steam rapidly. Add a ladleful (about 1 Cup) of the simmering stock and cook, strirring constantly, until the stock is absorbed. Continue adding the stock, about 1/2 ladleful at a time, allowing each addition to be absored before adding the next. Never allow the rice to cook dry. This should take 20-25 mins. The risotto should have a creamy consistency adn the rice should be tender, but firm to the bite. Stir all the pumpkin into the risotto with the remaining butter and the parmesan. Remove from the heat and fold in the diced gorgonzola. Server at once.