Start by preparing the roasted pumpkin.  Slice it and put it on an oven tray lined with baking paper.  Sprinkle with salt and drizzle with a little extra virgin olive oil.

Bake it in a pre-heated oven at 180°C – 350°F for 20 to 30 minutes, or until cooked.

Remove the skin from the cooked pumpkin and blend it. Keep aside.

Put the stock in a pot and heat it on the fire.  The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.

Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.

Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.

Now pour in the white wine and let the alcohol burn off by cooking on a high flame.

Then add enough hot stock to cover the rice and turn the fire to medium-low.  Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.

After the first 15 minutes, add the roasted pumpkin purée and keep cooking the rice.

In a separate pot, melt the gorgonzola together with the cream.

When the rice is ready, put the fire off and add the butter and grated Parmigiano Reggiano. Mix very well, until the rice becomes creamy. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed. Check for salt and season to your liking.

Serve your risotto hot, with the gorgonzola sauce at the bottom of the plate.