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Ingredients

• 1 small cooking pumpkin or 1 medium-large butternut squash
• 2 tablespoons extra virgin olive oil (EVOO), plus more for dressing the pumpkin, divided
• Salt and pepper
• Freshly grated nutmeg
• 1/3 cup pumpkin seeds (a generous handful)
• 3 tablespoons pine nuts or shelled, chopped pistachio nuts
• 4 cups chicken stock (32 ounces)
• A generous pinch of saffron threads (about 25 threads)
• 2 cups water
• 2-3 large cloves garlic, very finely chopped
• 1 small yellow onion, very finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 tablespoons butter, cut into small pieces
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls), plus some to pass at table
• 1/4 cup flat leaf parsley (a handful), finely chopped

Description

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Rachael Ray