Heat the vegetable stock and keep on a very low heat so that it remains piping hot.
In a saucepan, heat the lightly fried shallot, add the rice, stir, toast and add some white wine.
Add the vegetable stock, little by little, stirring the rice. Then add the blended pumpkin before the rice is fully cooked.
Cream the risotto with the butter and grated Grana Padano PDO Riserva. Cover the saucepan and leave to rest for 2-3 minutes before serving.
Serve the risotto in the hollowed out pumpkin, garnishing with shavings of Grana Padano PDO.