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risotto with pumpkin and ROQUEFORT

Ingredients (x 5 people)

400 g pumpkin (cleaned, whether to peel takes about 600 grams)

1 medium white onion

3 tablespoons extra virgin olive oil

40 g butter 400 g rice

carnaroli

1 / 2 cup dry white wine

1 / 2 l vegetable broth 200 gr

Roquefort

Cut the pumpkin into small cubes and chop the onion.

Sauté onion in oil and butter until it tends to brown. Add the pumpkin and cook on low heat for about 20 minutes. Add the rice and toast it. Deglaze with white wine. Cook adding the stock gradually to small ladle. Stir in the diced Pharmacokinetic Roquefort.