Pumpkin Risotto - The Travel Bite

Ingredients

• 1 small pumpkin
• 3 tbsp olive oil
• 2 springs fresh rosemary
• 2 tbsp olive oil
• 1 onion
• 1 clove garlic
• 2 1/2 cups risotto rice (arborio works well)
• 1 bay leaf
• 500 ml white wine
• 800 ml cold vegetable stock
• 1-2 tbsp honey
• 2-3 ounces roasted pumpkin seeds
• 8 ounces mascarpone
• 1-2 ounce fresh grated parmesan
• 2 cups water
• sea salt and black pepper to taste