1. In a medium pot bring vegetable or chicken stock to boil and keep hot.

2. In a heavy bottomed pot heat oil on medium heat and brown onion and celery.

3. Add rice, stirring vigorously for about 31/2 minutes or until rice feels too hot to touch.

4. Add previously roasted squash pulp and continue to stir vigorously.

5. Add wine a little at a time and stir. When wine has all evaporated, start adding hot stock slowly, not more than 2 ladles at a time, while continuing to stir.

6. 15 minutes into cooking, add chopped rosemary.

7. When rice has reached required tenderness (Italian Risotto would be al dente, some prefer it cooked more) add cheeses, cracked pepper and stir.

8. Let rest for a few moments and then serve.

9. If desired, garnish each plate with a little extra shredded cheese and a few drops of pumpkin seed oil.

10. Leftovers can be turned into small patties and pan-fried the following day for beautiful risotto cakes!

Serves 4