Pumpkin, mushroom and blue cheese risotto.

Chop the vegetables. Sauté the onion with the EVOO. Add leek, pumpkin and mushrooms as the vegetables cook.

Brown the rice with the vegetables for 2-3 minutes. Add the broth and cook over low heat. Add hot broth when you see it is being consumed.

When there are few minutes left (and little broth) add the chopped blue cheese and let it melt. Let it rest and enjoy!