Preparation

• Dice the pumpkin.
• Brown it gently in a saucepan in extra-virgin olive oil with the finely chopped onion.
• Prepare the broth, which will be used for cooking the rice, by pouring the Bauer Vegetalbrodo granular stock into the boiling water.
• Add the rice to the saucepan with the pumpkin and stir well to toast while coating the rice.
• Add the white wine and let it evaporate completely.
• Over low to medium heat, add a ladle of stock one at a time, allowing the liquid to fully absorb before adding more.
• One minute before the cooking is completed, turn off the heat. Stir in the rosemary and gorgonzola cheese. Cover it and let it stand to thicken.
• Serve piping hot.