Using a sturdy knife, remove the rind of the pumpkin and strip it the seeds, then cut it into pieces.

Finely chop the onion and brown it in a saucepan with 30 g butter. Add the pumpkin, season with salt and pepper, cover with a lid and cook over a low flame, adding a little stock when necessary.

Cook until the pumpkin disintegrates.

Put the rice in another saucepan and toast it in 20 g butter.

Start adding stock while continuing to stir, making sure the rice is always covered with stock.

When almost cooked, add the pumpkin puree, season with salt and stock cube, let it dry out and then add the remaining butter and grated Grana cheese, stirring away from the heat.

Sprinkle with finely chopped parsley and serve the risotto in a small pumpkin, from which you have first removed the handle and part of the rind, then drained the seeds and baked in the oven for a few minutes to make it lose its 'green' flavour.