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1
Preheat the oven to 350F.
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2
Remove the top of the pumpkin and scoop out the seeds and pulp.
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3
Cut the pumpkin in half and then each half into quarters.
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4
Coat well with about 1/4 cup of oil, sprinkle with sea salt and set the pumpkin on a cookie sheet.
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5
Roast the pumpkin in the preheated oven for an hour.
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6
After the pumpkin has been roasting for about 20 minutes, begin the risotto.
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7
Heat the chicken stock in a sauce pan until simmering.
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8
In a larger sauce pan heat two tablespoons of oil over medium heat.
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9
Add the shallots, leeks and fresh rosemary to the oil and cook, stirring constantly for 2 minutes.
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10
Reduce the heat, add the arborio rice and mix to coat.
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11
Cook for about 2-3 minutes or until the grains are translucent.
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12
Next pour in the white wine and cook, stirring constantly, until reduced about 1-2 minutes.
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13
Gradually add the simmering chicken stock 1/2 cup at a time and stir constantly until it each 1/2 cup of stock is absorbed and rice becomes sticky.
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14
Keep adding additional 1/2 cups of stock and keep stirring until each is absorbed.
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15
Increase the heat if necessary.
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16
The liquid should be slightly bubbling, but do not bring to a rolling boil.
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17
Stir constantly and continue adding stock and stirring until youve used all of the stock, about 20 minutes for the whole process.
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18
Finally, stir in the parmesan cheese and cook for another 2-3 minutes.
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19
When the pumpkin is ready and cooled, scoop the fruit from the peel and cut into one-inch pieces.
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20
Add the pumpkin to the risotto and toss well.
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21
Remove the risotto from the heat, cover and let rest for 10 minutes.
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22
While the risotto is resting, add the pancetta, pecans and sage leaves to a skillet with about a half tablespoon of olive oil.
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23
Saute over medium heat until the sage and pancetta are crispy and the pecans nicely toasted, about six to seven minutes.
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24
Scoop the risotto into bowls, season with salt and pepper, and top with the toasted sage, pancetta and pecans.
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25
Roasted garlic also serves as a delicious topping.
