Recipe Cook Time
To roast the pumpkin, season it with salt, pepper, thyme and 1/2 a teaspoon of olive oil.
Wrap it in foil and bake in the oven for 15 minutes at 180 degrees Celsius.
Peel the pumpkin after roasting and cut into chunks.
In a heavy bottomed pan, add oil to heat.
To this add onions, leeks and celery and saute on a medium flame for a few minutes.
Add the roasted pumpkin and Arborio rice and mix well so that all the juices coat the rice.
Add lime juice to de-glaze the risotto.
Add the stock slowly, one ladle at a time until the rice is thick and creamy.
Drizzle some saffron water into the pan, Mix in the sage leaves and parmesan cheese to the simmering risotto.
Cook for 10 to 15 minutes.
Transfer the risotto into a flat bottomed container and refrigerate for an hour or until set.
Make balls with the cold risotto and keep aside.
In another bowl add 2 tablespoons of flour, milk and whisk with a little salt.
Dip the risotto balls in the batter and then the bread crumbs.
Deep fry the risotto in hot oil until golden brown, this should take around 5-8 minutes.
Fry a few thyme and sage leaves in the fryer.
For the Sauce:
Season the onions and tomatoes with olive oil, salt and pepper and chillies.
Grill them them for a few minutes till charred.
In a blender add the charred onions, peeled tomatoes, chillies, garlic, 1 tablespoon of olive oil, salt and pepper to taste and blend into a nice thick sauce. Keep aside
For the Blue Cheese Sauce:
Cook the blue cheese with the milk on a low flame until the cheese completely melts into a light sauce.
Serve the risotto balls on a bed of the roasted tomato sauce and a drizzle of the blue cheese sauce on top.
Garnish with crispy fried sage and thyme leaves.