Risotto con zucca e Robiola carciofi e timo


Chop the onion and cook over a low heat with a spoon of oil and the butter. Add the cubed pumpkin and leave the flavours to mingle for a moment, then add the rice and toast it for a minute.
Cook the risotto, mixing it often and adding a ladle of boiling stock at a time.
When cooked, take off the heat, stir in the Robiola with Artichoke and Thyme, without mixing too much, cover and leave to rest for a couple of minutes. Add pepper to taste and serve.