This a classic combination that works well with risoni instead of risotto rice. The only risotto base I've had trouble substituting risoni for is tomato - it tends to catch very easily on the bottom of the pan.
1kg pumpkin, peeled, seeded and cut into cubes
100ml olive oil
sea salt and freshly ground white pepper
2 medium brown onions, finely sliced
3 garlic cloves, finely sliced
175g bacon, trimmed and sliced
2 red bird's eye chillies, chopped
2 tbsp sage leaves, chopped
1 litre chicken or vegetable stock
Preheat oven to 200C. Place pumpkin on a baking tray and drizzle with a little olive oil. Season and roast in the oven until deep golden in colour and soft, about 25 minutes. Remove and reserve.
Heat the rest of the olive oil in a saucepan over a medium heat and add onion, garlic, bacon and chilli. Season and cook until onion is soft and starting to brown, about 15 minutes. Add sage and cook for another minute.
Stir through risoni and add 750ml of stock. Simmer gently and continue to stir until risoni is al dente and stock has absorbed. Add more stock if necessary. Stir through pumpkin and serve.