Pumpkin Risotto with Gorgonzola

Ingredients

• 700 g small butternut squash (1 small butternut squash)
• 3 tbsp olive oil
• Salt
• Pepper
• 1 stalk leek
• 2 Garlic cloves
• 300 g whole grain risotto rice
• 1 l vegetable broth (hot)
• 1 organic orange (juice and zest)
• 150 g Gorgonzola
• 10 g Thyme (0.5 bunch)

Instructions

1. 1.

   Peel, halve, seed the pumpkin and cut the flesh into small cubes. In a bowl mix with 2 tbsp olive oil and spread the pumpkin cubes on a parchment-lined tray. Season with salt and pepper and roast in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 25 minutes until golden brown.

2. 2.

   Meanwhile wash, trim and finely chop the leek. Peel and finely chop the garlic. Heat the remaining oil in a pot and sauté both on medium heat for 1–2 minutes until translucent. Stir in the rice and continue to sauté on low heat until translucent. Pour in 200 ml vegetable broth and orange juice, letting the liquid simmer gently on low heat. Add a ladleful of broth and let it reduce again. Continue adding the remaining broth in this way while stirring until the rice is cooked but still slightly firm.

3. 3.

   Meanwhile cube the Gorgonzola. Wash the thyme, shake off excess water and pluck the leaves. Mix the orange zest with the Gorgonzola and thyme into the risotto. Fold in the pumpkin cubes, season with salt and pepper, and serve immediately.