Begin by peeling the shallot, thinly slicing it, and setting it aside. Score the sausage casing with a paring knife, gently peel it off with your hands, and chop or crumble the sausage meat with a knife.
Slice the pumpkin, remove the peel, and dice the flesh into 1/2 cm (approx. 1/4-inch) cubes.
Transfer the diced pumpkin to a bowl and season with 20 g of extra virgin olive oil, sweet paprika, salt, and freshly ground black pepper.
Toss well to coat, then spread the seasoned pumpkin out in an even layer on a baking sheet and top with a few sprigs of fresh rosemary. Bake in a preheated convection oven at 190°C (375°F) for 25 minutes.
While the pumpkin roasts, prepare the risotto: heat 50 g of extra virgin olive oil in a wide pot and add the sliced shallot.
Gently stew the shallot with a ladle of hot vegetable broth for about 5 minutes until soft and translucent, then add the rice. Toast the grains for 1 minute, stirring continuously, then add the sausage meat.
Once the sausage is nicely browned, deglaze the pot with the white wine and let the alcohol evaporate completely. Continue cooking the rice by gradually adding hot broth one ladle at a time as needed, stirring frequently, for about 18–20 minutes.
Meanwhile, once the pumpkin is cooked, remove it from the oven and discard the rosemary sprigs.
When the risotto is cooked al dente, turn off the heat. Stir in the roasted pumpkin cubes, setting aside a small handful to garnish the plates. Vigorously beat in (mantecare) the grated Pecorino cheese until creamy.
Serve immediately, topped with the reserved roasted pumpkin cubes.
