4 Tbs. olive oil
4 Tbs. unsalted butter, cut in small pieces
1 lb. pumpkin or zucchini flesh, cut into ½ inch cubes
¾ Tsp. rubbed sage
2 garlic cloves, finely chopped
2 Tbs. lemon juice
2 large shallots, finely chopped
1¾ cups arborio or carnaroli rice
¼ cup dry white vermouth or vine
5 cups chicken stock, simmering
vegetable oil, for frying
⅔ cup freshly grated Parmesan cheese
10½ oz. gorgonzola doice or Saga Blue cheese, cut into small pieces
salt and pepper
celery leaves, to garnish
Put half the olive oil and about 1 Tbs. of the butter in a roasting pan and heat in a preheated oven at 400°F.
Add the pumpkin to the pan and sprinkle with the sage, half the garlic, and salt and pepper. Toss together and roast for about 10 minutes until just softened and beginning to caramelize. Transfer 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 Tbs. of the butter in a large, heavy-based saucepan over medium heat. Stir in the shallots and remaining garlic and cock for about 2 minutes until well coated.
Pour in the vermouth; it will bubble and steam rapidly. Add a ladleful (about 1 cup) of the simmering stock and cock, 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 he rice to cook "dry". This should take 20-25minutes. The risotto should have a consistency and the rice should be tender, but firm to the bite.
Stir all the pumpkin into the risotto with the remaining butter and the Parmesan. Remove from the heat and fold in the diced gorgonzola. Serve at once, garnished with celery leaves.