Trim the skin off half of a butternut pumpkin; cut six semi-circle slices out of it, around a cm thick, then grate what’s left. Spread the slices on a baking tray (putting a sheet of baking paper underneath will help get the most out of this step), scatter over some halved cherry tomatoes, then a pinch of salt, some fennel seeds and some chilli flakes. Drape over some slices of streaky bacon – then bake in the oven at 180c til the bacon is crisp and the pumpkin is soft.
Meanwhile, dice 2 or 3 leeks and a carrot. Finely slice the stems of a bunch of parsley, and then the leaves; keep these separate. Finely chop a few cloves of garlic. Add the leeks and carrot to a heavy-based pan over medium-high heat, and soften a little. Add the grated pumpkin, the parsley stems, a cup or so of arborio rice and the garlic and cook for a little while longer. Deglaze with some white wine if you have it, then add chicken stock bit by bit until you run out, then keep going with water. (The amount of liquid you’ll use depends upon the amount of rice and other factors but half a litre of stock, or the equivalent in a good stock powder/cube, is enough for flavour). Continue adding more liquid as it’s absorbed while stirring over heat until the rice is cooked. Remove from the heat, and stir in a generous amount of butter, pecorino cheese and the parsley stems.
If required, warm the baked pumpkin etc in the oven, then arrange the baked items on top of the finished risotto to serve.