It's not easy to find this kind of pumpkin here around. I didn't really know what to do with it as with the springtime well on its way I don't feel like having pumpkin soup or roasted pumpkin anymore.
After sitting near on the kitchen counter for a few days I thought of making a pumpking risotto!
I diced the squash and finely sliced a Tropea red onion, stir-fried them in some extravirgin olive oil, and then added some chopped sage leaves.
I then added some vialone nano rice and cooked it for a couple of minutes.
I then started pouring some hot stock in the pan, and when the rice was cooked I seasoned with some salt & pepper, and added some grated parmesan cheese.
I ended up with a lovely delicate spring risotto.