Toss the pumpin with a little oilve oil and sea salt and roast for 25 to 30 minutes until golden and starting to caramelise.
Heat a large heavy-based saucepan and add a little oilive and saute onions and garlic for a few minutes. Add rice and continue stirring for a minute or so to coat with oil. Add the wine and continue stirring until completely absorbed.
Start adding a ladleful of hot stock to the rice and stir gently until stock is absorbed. Repeat with remaining stock, reserving one cup, until the rice is cooked with just a little bite.
Add the butter and stir in enough stock to get a nice runny consistency throw in the spinach and pumpkin and parmiggiano drizzle with extra virgin oilive oil
Sprinkle with toasted macadamia nuts and serve hot
Notes & Tips
I have also used goats curd or ricotta wit this dish which can be sprinkled on at the end and drizzle with extra virgin olive oil