Roasted Pumpkin Risotto

This recipe comes to us from Bevery Hills' fabulous L'Ermitage Hotel.

1 firm Kabocha squash (Japanese Pumpkin) 3 T virgin olive oil 1 medium white onion, diced 1 large clove garlic, minced or pressed 2 cups Arborio rice 1 C dry white wine 6 - 7 cups chicken or vegetable stock, well heated 4 T unsalted butter 1/2 C grated parmesan cheese 1T Italian parsley, finely chopped 1 tsp. fresh thyme, finely chopped 2 shallots, minced

Preheat oven to 450° F. Carefully cut the kabocha in half and remove the seeds with a spoon. Season each half with salt and pepper before placing in the oven. Roast for 30-45 minutes on a baking sheet. When cooled, scoop out flesh and reserve. Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil. Saute the onion to soften (2-3 minutes). Add the Arborio rice and coat well with the oil while stirring. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. Cook, stirring constantly, for 15-20 minutes or until the risotto is "al dente." When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan. The risotto should be smooth and shiny. IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added