Start by preparing your pumpkin. Wash it, dry it and empty it.Cut it into small cubes, without peeling it, the skin will soften when cooked.Place it in a saucepan with a little water and a pinch of coarse salt.Cook covered for 15 minutes, until the squash flesh is tender.Drain and puree. Keep warm. Prepare 1 liter of stock by mixing boiling water with a vegetable stock cube in a saucepan. Leave on low heat so that the broth is still hot but does not evaporate.
In a saucepan, brown the chopped shallot and crushed garlic for 5 minutes over low heat with the olive oil.
Add the rice and cook for 5 minutes, stirring regularly.
Deglaze with white wine.
Gradually add the broth to the rice in 2 or 3 batches, stirring regularly. Cooking lasts around twenty minutes.
At the end of cooking, add the pecorino and the pumpkin puree then mix well.Remove from the heat, add the cream, pepper and stir gently. Serve hot and adjust the seasoning to your liking.You can always sprinkle cheese but also add some toasted pumpkin seeds.Enjoy your food !
