Pumpkin Risotto with Gorgonzola and Brown Butter

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 golden shallots, finely chopped
• 300 gm carnaroli rice
• 80 ml (1/3 cup) dry white wine
• 1 tbsp finely chopped rosemary
• 600 gm butternut pumpkin, peeled, seeds removed, cut into 1cm pieces
• 1.2 litres vegetable or chicken stock, hot
• 120 gm unsalted cultured butter
• 2 tsp lemon juice
• 150 gm Gorgonzola, crumbled, plus extra to serve
• 60 gm finely grated Parmigiano -Reggiano
• Pinch of ground nutmeg