"Pumpkin guts convert wonderfully into pumpkin puree, which can then be added into a risotto just before the rice is done cooking, along with some parmesan cheese. Mixed together, the already creamy Arborio rice gets even creamier with the addition of the pumpkin puree and the cheese."
"To whip up a batch of fall-flavored risotto, start by making your pumpkin puree. Unlike the solid flesh of the pumpkin, the guts are soft and tender, which actually works to your benefit here; there's no need to roast them before pureeing."
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