Risotto with Pumpkin and Rosemary

In a medium saucepan, slowly heat the chicken broth to a simmer.

In a 10- or 12-inch skillet or saucepan, heat the oil. Add the pumpkin, garlic, rosemary, and 1/4 of the teaspoon salt and half the pepper. Cook, over medium heat, stirring frequently until the pumpkin is tender, about 10 minutes. Remove the cooked pumpkin from the pan and set aside.

In the same pan, melt half the butter. Add the onion and cook over medium heat, for 2 to 4 minutes, until softened. Add the rice, stir to coat with the butter, and cook for 3 to 4 minutes.

Pour 1/2 cup of the hot broth into the rice and stir with a wooden spoon, until absorbed. Continue with the rest of the broth, adding 1/2 cup at a time and letting each addition be absorbed completely into the rice before adding more liquid.

The constant stirring ensures that the rice will release its starch into the cooking liquid, resulting in the characteristic creamy risotto texture. When half the liquid has been used, about 10 to 12 minutes, add the pumpkin. Finish adding the remaining broth, 1/2 cup at a time, until all the broth is absorbed and the rice is cooked but slightly al dente.

Swirl in the remaining butter and the cheese and season with the remaining salt and pepper. Serve the risotto immediately in warm bowls or in the hollowed-out pumpkin.