Pumpkin Risotto

Method

1. Cut the top off a pumpkin and hollow out the inside to create a bowl. Set aside the flesh.
2. Peel the pumpkin flesh and cut it into small pieces.
3. In a pot, sauté sliced red onion with butter, salt, pepper, and a splash of white wine for 5–6 minutes.
4. Add the pumpkin pieces to the pot and cook for a couple of minutes.
5. Add the rice and toast over high heat, stirring constantly, for about 1 minute.
6. Lower the heat and cook the risotto, stirring occasionally, for about 6–7 minutes, until the rice is almost al dente. (Add hot broth or water as needed, if necessary.)
7. When the risotto is nearly done, add crumbled gorgonzola and grated parmesan. Stir well until melted and creamy.
8. Add fresh marjoram leaves and mix gently.
9. Serve the risotto inside the hollowed pumpkin shell.