Wild Orange Risotto

Pumpkins are great, especially Hokaido pumpkins as you don't have them;) So this time be prepared for a really Wild Orange Risotto. Have at home:

- 1 T olive oil, 1 onion, 250 g Hokaido pumpkin, 150 g rice, 350 ml vegetable stock, 150 ml white wine
- 1,5 T sunflower oil, 1 carrot, 1 leek
- 4 T grated Parmesan cheese
- Salt, pepper

1) Chop the onion. Grate half of the pumpkin. Heat the olive oil, than add the onion. After some minutes add the grated pumpkin and stir for 3 minutes.
2) Add the rice and stir for some minutes. Pour the wine and cook until the wine evaporates. Than start adding the stock - slowly as it evaporates.
3) Meanwhile cut the other half of the pumpkin in small cubes. Heat the sunflower oil and fry the pumpkin cubes. Set aside on a few sheets of kitchen paper. Season with (herb) salt and pepper.
4) Cut the carrot and leek in small pieces. Add to the rice mixture and cook until the rice is ready. At last add the pumpkin cubes and cheese. Season with salt and pepper if necessary.