FOR 4 SERVINGS: 

• 1/2 lb (600 g) pumpkin 
• 5 cups chicken or beef broth 
• 4 tablespoons extra-virgin olive oil
• 2 oz (60 g) butter
• 4 oz (120 g) onion, finely diced
• 1 1/2 cups (300 g) arborio rice
• 3 oz (100 g) freshly grated parmigiano reggiano cheese
• salt and pepper
• 4 oz (120 g) red radicchio, cut in small pieces

Skin the pumpkin, remove the seeds, and cut into small dice. Warm the broth to a simmer.
Put 4 tablespoons extra-virgin olive oil in a saucepan, add onion and sauté until the onion becomes soft. Add the pumpkin, stir and add approximately 1/2 cup broth until the pumpkin is soft. Add the rice, stir for about 2 minutes. Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth. Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste. After about 10 minutes, add radicchio, and continue stirring and adding broth. After about 18 minutes, stir in the butter and the parmigiano reggiano cheese. The rice will be ready in about 2 more minutes.