Instructions: Preheat the oven to 220 C/425 F/Gas 7.

Remove the seeds and fibre from the centre of the pumpkin and cut the flesh and skin into large chunks.

Place skin side down on a baking tray brushed with a little olive oil season with salt and pepper and scatter over the herbs and the garlic.

Pour over 3 tablespoons of oil cover with foil and bake until soft about 50 minutes.

The pumpkin is ready when it has shrivelied and begun to brown at the edges.

Remove from the oven allow to cool then scrape the flesh from the skins and reserve with the juices.

Heat the chicken stock and check for seasoning Melt 75g of the butter and the remaining olive oil in a large heavy bottomed frying pan and gently fry the onion until soft about 15-20 minutes.

Add the rice and off the heat stir until the rice becomes totally coated this takes only a minute.

Return to the heat add 2 or so ladelfuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid Continue to add more stock as the previous addition is absorbed. After about 15-20 minutes nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dente.

Add the remaining butter in small pieces the pumpkin the vermouth and parmesan being careful not to overstir.

Serve immediately.

Serves 6

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