4 oz. butter
1 lg. onion, chopped fine
1/2 lb. pancetta, diced
zest and juice from 1/2 lemon
2 cups arborio rice
2 cans chicken broth, simmering on stove
1 1/2 lb. pumpkin flesh, roasted, or 1-28 oz. can of pumpkin
6 fresh sage leaves, chopped
1/4 cup fresh parsley, chopped
3/4 lb. bel paese cheese, shredded

Preparation: Heat 1/2 of butter in large skillet, add the onion and carmelize slowly. When the onions are browned add the pancetta and cook until it releases its fat, add the lemon zest and saute for 1 additional minute. Add the rice and stir constantly until it absorbs all the fat and any liquid. Add 1 cup of the broth and stir until it is absorbed. Add 1/2 of the pumpkin flesh and stir until any liquid it has is absorbed, add another cup of stock and the rest of the pumpkin flesh and repeat. Add the lemon juice, sage and parsley and continue with the broth until the rice is al dente. Stir in the cheese and remaining butter, stir until cheese melts and serve.