Pumpkin risotto with blue cheese and honey walnuts

For 2 with leftovers
1 cup risotto rice
3 cups hot vegetable stock
1/4 cup white wine
1/2 onion
1/4 pumpkin
1 tablespoon thyme
1/2 slab gorgonzola
Handful walnuts
1/2 tablespoon honey

1. Heat diced pumpkin in oven 15min at 200c, drizzle with olive oil and salt
2. Dash of olive oil, heat up thinly sliced onions
3. Add rice
4. Add white wine till evaporated
5. Add stock one ladle at a time till absorbed
6. Add pumpkin halfway with thyme
7. Heat up walnuts in honey 5min at 200c
8. Add splash of milk in the end
9. Stir in crumbled gorgonzola and top with walnuts