Pumpin and Corn Risotto
Preheat the oven to 180°C (approximately 350°F). Peel and finely chop the shallot and garlic. Heat the oil in an oven-proof saucepan, add the shallot and garlic and cook until translucent. Stir in the rice and cook until well coated. Add the white wine and the broth. Season with salt and pepper and bake until the rice is tender, 30-40 minutes.
Meanwhile, cut the pumpkin into cubes. Stir pumpkin into the rice along with the corn kernels when the rice has cooked 15 minutes. Stir occasionally and continue to cook, adding more broth if necessary.
Rinse and drain the spinach well.
Roast the pine nuts in a dry pan.
Remove the risotto from the oven, Stir in the butter, spinach and Parmesan and season with salt and pepper. Serve sprinkled with pine nuts.