Pumpkin Risotto

Ingredients for 4 people:
– 300 gr. Carnaroli risotto
– 150 gr. pumpkin
– Half a leek
– A knob of butter
– A walnut gorgonzola
– pepper
– Balsamic vinegar

Procedure:
Boil the pumpkin in a pan. Sauté the leek with a little extra virgin olive oil. Toast the rice and cook it, in the last minute add the pumpkin reduced with the blender, a knob of butter and a gorgonzola. Add salt and pepper and put a little balsamic vinegar.