1lbHokkaido pumpkinred kuri squash, 500 g, (Note 1)
1 1/4cuprisotto rice250 g, Note 2
2/3cupdry white wine150 ml
fine sea salt and lots of freshly ground black pepper
red radish sprouts to garnishoptional
Heat the vegetable stock in a small pan and keep it on very low heat the whole time while you prepare the risotto.
Cook pumpkin: Chop the Hokkaido pumpkin into approximately 2 cm/ 0.7 inches large cubes (you don't have to peel the Hokkaido). Heat the butter in a non-stick pan or a heavy-bottomed one. Sprinkle the pumpkin with some salt, cover, and braise lightly for about 20 minutes or until soft. Stir often and add a little bit from the vegetable broth to it from time to time to avoid it scorching. Puree the pumpkin with an immersion blender.
Make the risotto: In the meantime, start with the risotto as well. Chop the onion very finely. Heat the olive oil in another deeper pan. Cook the onion until translucent. Add the risotto and stir well until coated with oil. Add the white wine, stir well and let it bubble away. Start adding the vegetable stock little by little, while stirring very often (I really don't have the patience to stir continuously, but I stay close and stir often). Only add the next ladle broth when the previous one has been absorbed.
Add pumpkin puree: Continue adding broth and stirring until the risotto is cooked to your liking, about 15-20 minutes or according to the packet's instructions. Add the pumpkin puree and stir well. Take off the heat.
Add cheese: Cut the Gorgonzola into small pieces and stir them into the risotto until melted. Adjust the taste with salt and lots of freshly ground black pepper.
Let stand for about 5 minutes, sprinkle with the red radish sprouts (or parsley) and serve immediately.
You can also use peeled butternut squash or another very flavorful sort of pumpkin.