Creamy Gorgonzola Risotto with Pumpkin

Pumpkin:

1. Heat the vegetable stock in the small pan and keep it on very low heat the whole time while preparing the risotto.5 cups vegetable broth/ 1.2 liter
2. Prepare pumpkin or squash: Chop into approximately 0.7 inches/ 2 cm large cubes (you don't have to peel the Hokkaido, but peel any other sort). 1 lb Hokkaido pumpkin/ 450 g
3. Cook pumpkin: Heat the butter in the nonstick pan. Sprinkle the pumpkin with salt, cover, and braise lightly for about 20 minutes or until soft. Stir often and add a little bit of the vegetable broth to it occasionally to avoid it scorching. Puree the pumpkin with an immersion blender.1 tablespoon butter

Risotto:

1. Saute: In the meantime, start with the risotto as well. Chop the onion very finely. Heat the olive oil in the Dutch oven or heavy-bottomed pan. Cook the onion until translucent. Add the risotto and stir well until coated with oil. 1 small onion + 2 tablespoons olive oil + 1 ¼ cup risotto rice/ 250 g
2. Add the white wine, stir well, and let it bubble away. ⅔ cup dry white wine/ 150 ml
3. 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 of broth when the previous one has been absorbed.
4. 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.
5. 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.3.5 oz Gorgonzola/ 100 g + fine sea salt and lots of freshly ground black pepper
6. Let stand for about 5 minutes, sprinkle with parsley, and serve immediately.1-2 tablespoons fresh parsley