Pumpkin risotto served in roasted red curry squash

Wash the squash, cut off the top and scoop out the seeds, saving them for the stock.

Rub the squash with oil, season with salt and pepper and roast at 400F / 200C for about 35 minutes.

Enrich chicken stock with aromatics and the pumpkin seeds, and cook red curry squash quarters in it.

Mince the shallots. Pass the cooked squash through a sieve and keep hot; mix it with mascarpone and some of the stock.

Melt a tablespoon of butter, add the shallots and sweat a couple of minutes.

Add the arborio rice and toast about 4 minutes without letting it brown.

Deglaze with white wine, add orange zest and about half of the boiling stock; cook on low heat, stirring every so often, about 10 minutes.

Add the remaining stock gradually and cook 8 to 10 minutes more, until smooth, creamy and wet, never dry; add more stock if needed.

Optionally add a dash of turmeric for colour; stir in the Parmigiano Reggiano, then the pumpkin mascarpone mixture.

Sear the cooked pumpkin wedge, top with the risotto and sprinkle with toasted sunflower seeds.