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1
Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
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2
Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
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3
In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
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4
Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
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5
Add rosemary and wine and stir continuously until wine is absorbed.
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6
Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
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7
*Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
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8
When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
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9
When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
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10
Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
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11
Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.
