Ingredients:

• 320 g Riso Arborio
• 1 Scalogno onion
• 300 g Italian sausage
• 500 g Pumpkin
• 50 g Smoked streaky pancetta
• 40 g Vino Bianco
• 40 g Salted butter
• 40 g Parmigiano Reggiano cheese
• 10 g roasted pumkin seeds
• 1 l vegetable stock

Ingredients for roast pumkin:

• Olives oil extra vergine 20 g
• Pinch of salt
• Pinch of black peppe
• 1 tsp sweet paprika
• 1 bay leave
• 1 chilli
• 1 garlic clove
• Rosemary springs
• half red onion

Preparation:

Step 1

Pre - heat the oven on 220°C. Place the streaky pancetta on the tray and cook for approx 5 min each side.

Nice and crispy place on the side use it to add it on the end.

Step 2
Pre - heat fry pan and place the sausage with butter. Make it brown and crispy. Use it for the decoration

Step 3
Use a sharp chef's knife to cut in half the pumpkin. Remove all seeds from it, peeled it and cut into the wages.Then place pumpkin wages on baking tray. Drizzle with olive oil and rub on the both side of pumpkin. Season with sweet paprika, salt, pepper, rosemary springs, bay leaves, onion, garlic. Roast for 25 min on 190°C. After when is ready all blend it.

Step 4
Pre - heat the pan with butter and Scalognio onion then stuffed for approx 5 min. After put the rice and toast it for 1 min. Add some sausage ,pumpkin seed and smooth with white wine, let it evaporate and then continue cooking by adding the vegetable stock to need at a time, stirring often the rice. After some time add the blended pumpkin. Cook the rice for about 15 - 20 min. Don't over cook it. Check it all the time. When get aldente, add some butter, Parmigiano cheese and whisk it well.

Step 5

Plate the rice and decorated

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