1-Prepare the pumpkin by peeling, de-seeding, and cutting it into small dice. Dice the onion and garlic to get everything ready.

2-In a medium pan, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat, then cook the onion for about 5 minutes until softened.

3-Add the garlic and diced pumpkin (or squash), cooking for another 5 minutes with a lid to soften, then mash into a rough puree.

4-Stir in 1 and 1/2 cups arborio or carnaroli rice and cook for 1-2 minutes.

5-Add enough of the 3 cups light stock to cover the rice, then gradually add the remaining stock in half to one-cup increments as it absorbs, stirring occasionally. This takes about 40 minutes total.

6-Once the rice is cooked and the stock is absorbed, mix in approximately 3/4 cup freshly grated parmesan cheese, a pinch of nutmeg, and a pinch of pepper, adjusting seasoning as needed.

7-Serve with a drizzle of about 1 teaspoon aged balsamic vinegar for a nice finish.