This recipe is for my friend <a href="http://ispygemini.typepad.com/i_spy_gemini/">Kelly</a> .... its from a cookbook called 'Cooking Vegetables the Italian Way by Judith Barrett.
I think pumpkin would work great!
6 tbsp unsalted butter
2 cups grated squash
1 small yellow squash finely chopped
1 small zucchini finely chopped
salt and pepper to taste
2 tbsp olive oil
1/2 cup finely chopped onion
2 cups uncooked Arborio rice
1/2 cup dry white wine
6.5 cups broth
4 oz fontina cheese
1/2 grated parmesan cheese
1/4 cup parsley
(1) Melt half the butter in a a skillet and saute the squashes about 5 minutes until soft. Add salt and pepper and set aside.
(2) Place remaining butter in a 4 quart heavy sauce pan over medium heat and add onion. Cook 3 minutes until soft. Add the rice and mix well. Add the wine all at once and cook until wine is absorbed. A minute or two.
(3) Begin to add broth in 1/4 cup steps, stirring until each addition is absorbed. Continue to add, stirring, until rice is tender but firm - al dente. About 20 minutes.
(4) Turn off heat and make one last addition of broth. Add the squash, cheeses and parsley. Stir until cheese has melted and is well incorporated.