Pumpkin risotto with S. Jorge Island Cheese

Directions

1. Heat 3 tablespons of olive oil in a covered saucepan, and cook 13 ounces of pumpkin cuted in small pieces until sofneted. Use blender to make a creme. Use more olive oil in a frying pan to toast the rest of the pumpkin cuted into 1 cm cubes. Set asyde. Heat about 1 liter of water with vegetable stock. In the same frying pan, fry one onion until transluced, and add arborio rice. Let it fry a little and add some mint leaves. Start to add parts of water just until cover the rice. Go on until the rice is about to be cooked. Add pumpkin puree, butter and grated cheese (keep apart some cuted slices of cheese to use later). Season with salt and peper (facultative). Add now pumpkin roasted cubes. If necessary add more water. Rice must be creamy. You can make a test, making it slipping from the tablespoon. Ready to serve with sliced cheese and mint leaves.