• 320g Carnaroli rice
• 1l vegetable stock
• 300g pumpkin
• 1 bunch of thyme
• 1 garlic clove
• 1 knob of butter
• Parmesan cheese
• Extra virgin olive oil
• Salt and pepper

De-seed the pumpkin slice and place on a sheet of aluminum foil. Drizzle with olive oil then season with salt, pepper, the garlic clove and a couple of sprigs of thyme. Close the foil into a parcel and bake in the oven at 280°C for 30-40 minutes. When tender, use a spoon to scoop out the flesh and blend together with the garlic and some thyme leaves. Check seasoning.

Toast the rice in a hot, dry, high-sided skillet pan. When the grains are hot to the touch add a ladleful of stock. Stir and continue cooking the rice adding a little stock at a time. When cooked, add the creamed pumpkin, remove from the heat and stir in the butter and two (or more) tablespoons of grated Parmesan. Leave to rest for one minute, then serve garnished with a few leaves of thyme.