Saute the shallots finely chopped with oil and butter. After 1 min, join the grated fresh ginger. Stir well and add rice and diced pumpkin, then pour the wine, add 2 pinch of salt and 1 teaspoon cinnamon.
Keep on with stirring the rice and add some chicken stock (like usually with risotto) and reduce until all liquid is absorbed.
When you think that rice is quite ready add the cream and the other teaspoon of cinnamon.
Season to taste salt and serve hot with topped grated parmesan.
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