MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin and Blue Cheese Risotto
 Categories: Rice, Australian, Chicken, Cheese, Italian
      Yield: 4 Servings
 
    600 g  Queensland Blue pumpkin;
           -peeled and seeds removed
           Sea salt
           Extra virgin olive oil
      1 l  Chicken stock
      1 sm Onion,
           -peeled and chopped finely
      2 c  Arborio rice
    150 g  David Brown's own Milawa
           -blue cheese; cubed
      1 tb Butter
           Freshly ground black pepper
 
  Cut the pumpkin flesh into 2 1/2 - 3cm chunks. Place in a baking
  tin and sprinkle with sea salt. Pour over a little olive oil and
  roast on the centre shelf of a pre-heated 200c oven, until the
  pumpkin is cooked and well browned. Keep the pumpkin warm until
  you are ready to mix it into the risotto.
  
  Bring the chicken stock to the boil and allow it to simmer over a
  very low heat. Fry the onion in a little olive oil in a large
  saute pan over low heat, until it starts to brown. Add the rice
  and continue frying for 1 to 2 minutes, taking care not to burn
  the onion. Add a ladle of the stock and cook, stirring the rice
  constantly with a metal spoon. Continue to add the stock as it is
  absorbed into the rice, until the rice is cooked. It should be
  firm to the bite, but not chalky. The risotto should be moist and
  creamy.
  
  Quickly stir in the Milawa Blue cheese and the butter, then carefully
  fold in the cubes of roasted pumpkin.
  
  Wine Suggestion: Chardonnay.
  
  David Brown, Chief Cheesemaker at Milawa Cheese Company, Victoria.
  
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