Sorry, missed this on Thursday!
Pumpkin risotto is pretty simple, but relatively labour-intensive in terms of stirring. I adapted this from Nigella's recipe for mushroom risotto in 'How to Eat' as we kept gettting pumpkins in our vegetable delivery and I was sick of watching them go off while I tried to find a use for them!
I cook this in one of those large Spanish terracotta dishes. If you like precision wrt quantities, you'll have to check with Nigella.
Put in some olive oil (a good bit) and some butter (a decent wodge -- unsalted). When it has melted, fry the onions and garlic till soft, add chopped pumpkin or squash, fry a bit more, add the arborio rice, fry a bit more. I spice it up with a knifetip of chilli flakes, which are readily available from Turkish shops in North London.
When it's all cooking nicely add about 300ml (a large glass) of white wine, and simmer. When it starts to dry out, add the stock which you will be keeping warm in another saucepan. I use that Marigold swiss bouillon powder, or chicken stock from the previous Sunday's roast.
Keep adding the liquid, a ladleful at a time, and keep stirring. It's done when the rice is cooked (fairly obviously). At the very last moment, add some parmesan (shaved is better than grated, if you can be bothered). It's also v. nice with something green stirred in at the last minute -- chard or spinach works well, or even parsley.
A less labour-intensive way of cooking pumpkin is to slice it (having removed peel), and arrange in a dish with roughly sliced onion and garlic. Slosh olive oil over, add some bacon or chorizo if you have it, plus some salt and black pepper and cook in hot oven for c. 20 mins, turning once. When it's starting to brown, pour over a tin or two of chopped tomatoes, maybe some wine if you have it, and cook for another 20 mins or so. Top off with a bit of cheese. If you need extra carbohydrate with this, a bit of couscous is a good companion.