Roast Pumpkin Risotto

Everytime I've wanted to make risotto, I realize that I don't have arborio rice and give up on the idea. This time, the lusciousness of the pumpkin was just crying out to be used well. So I used regular short-grain rice - yes, an absolute sin as purists go, but still damn good!

Ingredients
800 gms yellow pumpkin
1/2tsp coriander seeds
1 tsp red chilli flakes
1/2 tsp sea salt
1 tbsp chopped sage leaves or 1 tsp dried sage
2 tbsp olive oil
1 tbsp butter

4 tbsps olive oil
2 medium onions, finely diced
1 tbsp garlic, finely chopped
1 cup dry white wine
1.5 cups rice
5 cups hot chicken or vegetable stock
1/4 cup grated parmesan

Method
Peel pumpkin. Cut one half into chunks and other into small dice. Preheat oven to 200 degrees C. Place the chunky pumpkin in a baking dish. Using a mortar and pestle, crush coriander seeds, chilli flakes and sea salt to get a coarse powder. Sprinkle this, olive oil and sage over the pumpkin, tossing to coat. Bake at 200 C for 30-40 minutes until the pumpkin is roasted. Cool and puree to a paste.
In a deep, heavy-bottomed pan, saute the diced pumpkin in the butter until cooked through. Remove and set aside. In the same pan, heat the olive oil over medium heat. Add onions and garlic and saute until soft, about 3 to 4 minutes. Add the rice and toss to coat the rice with the oil. The rice will turn almost transparent. Next, add the wine and continue stirring until all the wine is absorbed. Now add enough stock to cover the rice, about 1/2 the quantity. Stir often until the liquid is absorbed. Continue adding the rest of the stock, a ladle at a time, stirring all the time. As the stock gets absorbed, add more. Continue until all the stock has been used. By this time, the rice should be cooked al dente - still firm and not mushy. If uncooked, continue cooking, adding more stock or hot water gradually. Reduce heat to low, and stir in the pureed and diced pumpkin, followed by the parmesan. You can also add a spoon or two of butter for added creaminess. The risotto should be a nice, creamy consistency. Now eat!