This is a recipe I've been making for my family for years. It's quick and easy to make, not to mention delicious. I find I always have more pumpkin in the fridge than I need (I love roast pumpkin) so this recipe is a good way to use some of it up.
2 cups diced pumpkin
1 cup Arborio rice
1 onion, finely chopped
2 1/2 cups chicken stock
30g butter chopped
3Tbsp grated parmesan cheese
2Tbsp chopped parsley
Season to taste
Place pumpkin, rice, and onion into a large ovenproof dish. Stir in stock. Top with butter. Cover dish tightly with a lid or foil.
Bake in moderate (180 degree) over for 30-40 minutes, or until rice and pumpkin are tender.
Stir in cheese, parsley and seasonings just before serving.