Pumpkin & mushroom risotto with maroccan saffron

250gr Yellow Italian pumpkin
Half cup button mushrooms (optional)
2 tbls olive oil (or butter)
6 cups stock, (if possible homemade)
1 medium white onion.
1 1/2 cups Arborio rice
white wine
1 teaspoon saffron threads
grated Parmesan, s & p,parsley

Cut the pumpkin into small squares and cut up the onion and mushrooms and sautè in olive oil or butter for about 10 until. Add the Arborio rice and stir around for about 4′, add the wine and stir until evaporated and proceed to make your risotto with the warm broth. Stir continuously for about 20′ or more until the rice is slightly al dente and creamy. If you run out of broth before the rice is cooked, continue with boiling water. When the rice is ready, stir in some parmesan cheese and sprinkle with chopped parsley and grind pepper on top.