Wash, peel and cut your pumpkin. I am using pre-cut into larger cubes. Layer it in a baking dish well greased, or with parchment paper or kitchen foil. I am using the latter. Let it bake for 30 minutes while you prepare the rest.
Slice the onion thinly. Sauté in 1 tablespoon Belmorso EVOO.
Add the bacon to sauté with the onion.
Boil the water for the rice and season with salt genereously.
Add the rice to cook. Parboiled will need to cook for 10 minutes approximately, while Carnaroli needs at least 15 minutes.
Take your pumpkin out of the oven.
Once the rice has cooked, drain it and add it back to the pot.
Add the pumpkin.
Mix in the sauteed onion and bacon.
Add the butter into pieces, and spread across the rice.
Season with a pinch of nutmeg; add 2/3 of the parmesan, and mix everything well.
Transfer to your greased or lined casserole.
Top with the rest of the grated parmesan cheese, and the shredded mozzarella.
Bake in a pre-heated oven at 180 degrees Celsius for 20 to 30 minutes (depending on how moist or crispy you like it).
Take out of the oven, serve and enjoy. Don't forget to add a drizzle of Novello New Season Extra Virgin Olive Oil.
