Peel the pumpkin, wash it and cut it into cubes.
Prepare the other key ingredients so they are ready for use: clean the shallots and chop, chop the gorgonzola in a bowl and heat the broth.
Fry the shallot in a pot with a little oil.
When it becomes transparent, add the pumpkin and cook for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.
Start adding the stock, little by little, adding more as it is absorbed.
At the end of cooking, when off, stir in with gorgonzola and parmesan.
Your pumpkin and gorgonzola risotto is ready: serve and serve immediately.
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