Cooking with Rena Lee

Prep Time: 5 min
Cook Time: about 35 min

Yield:6

INGREDIENTS:

4 tbsp	olive oil
4 tbsp	unsalted butter, diced
1 lb	pumpkin flesh, cut into 1/2in dice
	large sprig fresh sage
2	garlic cloves, finely chopped
	salt and pepper
2 tbsp	lemon juice
2	large shallots, finely chopped

DIRECTIONS:

Preheat the oven to 400`F. Put half the oil and about 1 tbsp of the butter in a roasting pan and heat in the preheated oven.
When the butter has melted, arrange the pumpkin in the pan and sprinkle with the sage, half the garlic, and salt and pepper to taste. Toss together and roast for 10 minutes, or until just softened and beginning caramelize.
Transfer the pumpkin to a plate.
Roughly mash about half the cooked pumpkin with the lemon juice and reserve with the remaining diced pumpkin.
Heat the remaining oil and 1 tbsp of the remaining butter in a large, heavy-bottomed pan over medium heat. Add the shallots and remaining garlic and cook, stirring occasionally, for about 1 minute.
Add the rice and cook, stirring constantly, for 2 minutes, or until well coated.
Pour in the vermouth, it will bubble and steam rapidly. Add a ladleful (about 1 cup) of the simmering stock and cook, stirring constantly, until the stock is absorbed.
Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed before adding the next-- never allow the rice to cook 'dry'. This should take 20-25 minutes.
The risotto should have a creamy consistency and the rice should be tender but still firm to the bite.
Stir all the pumpkin into the risotto with the remaining butter and the Parmesan cheese. Remove from the heat and fold in the Gorgonzola. Serve the risotto immediately, garnished with celery leaves.