Instructions: 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.

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