Pumpkin Risotto with Ricotta

Cut pumpkin flesh into thin slices. Set 8 of the slices aside and finely dice the rest. Sprinkle the slices with sugar and oil and wrap in aluminum foil. Season the diced pumpkin with salt and pepper and wrap in aluminum foil as well. Put both foil packets into a preheated oven at 200°C / 400°F for about 30 minutes. Peel and chop the onion and sauté in 1 tablespoon butter until soft. Add the rice and sauté briefly. Pour in the wine and let rice absorb it. Then add enough hot vegetable broth to just cover the rice, stirring, and keep adding broth as it is absorbed (for about 30 minutes). About 10 minutes before end of cooking, remove diced pumpkin from the oven, puree, and mix into the risotto. Before serving, melt the remaining butter with chile oil to taste, season with oregano, and set aside. Mix the Parmesan into the risotto and season with salt and pepper.