2 hours and 5 minutes

Cooked pumpkin, 21,2 oz (you need 1 whole pumpkin to serve the risotto)
Rice, 14,1 oz
Sausage, 7 oz
Stock cube, 1
Onion, 1
Olive oil
Butter, a knob
Grated parmigiano reggiano, to sprinkle
White wine, a dash


Cut the top off the pumpkin and scoop out the pulp.
Cover the pumpkin and the top with tinfoil, then bake it in the oven for 1 hour.
Cook the pumpkin’s pulp in a pan with a little water for about 20 minutes, until softened, then mash it, reducing it into a puree. Remove the skin of the sausages and chop them into small chunks.
Bring 40,6 us fl. oz. of water to the boil, add the stock cube and make the broth.
Chop the onion finely and stir fry it in a pan with 2 tablespoons of olive oil. Add the sausage and cook it for about 10 minutes, until it looks brown.
Add the rice, then simmer with the white wine until reduced and continue stirring for a couple of minutes. Add the pumpkin puree, salt and pepper, then slowly pour the stock into the risotto as it dries out.
Cook for 15-18 minutes, remove the pan from the flame and add a knob of butter to make the risotto more creamy.
Serve the risotto in the warm carved pumpkin. Sprinkle it with grated Parmigiano Reggiano.

Thanks to: My Little Italian Kitchen