Add the stock to a pan and warm gently until steaming. Meanwhile, heat the olive oil in a saucepan on a low-medium heat. Add the shallots and garlic and cook until soft but not coloured

Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry.

1  Pumpkin, peeled and cut into ½ inch pieces  reserve a small handful for the Puree. Cook this in stock till tender, then blend till smooth and season, roast the remaining Pumpkin cubes in the oven on a medium heat till caramelised.

Begin to add the stock to the pan, approximately 200ml at a time. Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base.

Continue to add the stock, a ladle at a time, until used up and absorbed (add more stock if required, the rice should be al dente). Remove the pan from the heat and add the Parmesan.

Stir in the cubes of butter, grated parmesan and the Pumpkin puree, until the risotto is rich and glossy. Add salt, pepper or lemon juice to taste

Stir in the Gorgonzola and roasted pumpkin cubes – reserving some of both for garnish.

Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and some rocket leaf.