Pumpkin and gorgonzola risotto

Cut the pumpkin into very small cubes and sauté in a pan with a drizzle of olive oil and salt. Set aside when done (Optional: can be cooked in the oven).

Put the gorgonzola cheese in the frying pan over medium heat, when it melts add the milk so that both ingredients are integrated. Add salt and pepper to taste. Set aside for later.

In a saucepan, add the rice together with the wine. When the wine evaporates, add the vegetable stock little by little until the rice is cooked and mellow.

In a blender cup, add the pumpkin together with the gorgonzola cheese sauce and blend until it becomes a creamy sauce.

Add the pumpkin sauce to the cooked rice and mix until all the ingredients are integrated.

Serve the pumpkin and gorgonzola risotto on individual plates and enjoy!