South African Pear, Gorgonzola and Butternut Risotto - Gluten-Free Heaven

Ingredients

• 2 tbsp olive oil
• 300 g risotto rice
• 300 g prepared butternut squash (chopped into small chunks (about 1cm))
• 100 ml dry white wine
• 1 litre gluten-free vegetable stock
• 1 tbsp chopped fresh sage or thyme
• 1 South African pear (cored and thinly sliced)
• 1 lemon (finely grated zest )
• 40- g finely grated Parmesan cheese
• 250 g Gorgonzola
• South African pear slices and a few sage or thyme leaves ( for garnish)