Serves 2-4

Ingredients
1 large pumpkin, sugar or baking variety
Sea salt
Extra virgin olive oil
4 cups chicken stock
1 small onion, peeled and chopped finely
2 cups Arborio rice
1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread
3 T butter
Freshly ground black pepper
2 T finely chopped parsley

Directions
Preheat your oven to 350 degrees. Cut the pumpkins in half, lengthwise, and remove all seeds. Use a potato peeler to remove pumpkin skins. Cut the pumpkin into 1-inch cubes and place on a baking sheet. Sprinkle with sea salt and then pour a little olive oil over the cubes. Roast on the center shelf at 350 degrees, 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 boil and allow it to simmer over very low heat. Brown the onion in the butter in a large sauté 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, then 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, to make a moist and creamy risotto. Quickly stir in 2 T of Bellisari’s Blue Cheese, Honey & Shallot Spread then carefully fold in the cubes of roasted pumpkin. Garnish with parsley or pepitas (hulled pumpkin seeds.)