Pumpkin Risotto

• 12 oz / 340 g piece of pumpkin, deseeded and skinned
• 2 tbsp extra virgin olive

Coarsely grate the pumpkin. Heat the oil in a large, heavy pan, and cook the shallots or onion until translucent. Stir in the pumpkin and the rice. When the rice and pumpkin are well coated in oil, gradually add the simmering stock, as in the Basic Method until the rice is done to your liking. I prefer a very creamy risotto and tend to add more liquid than so