Boil the chopped pumpkin for 8 minutes. Sauté the chopped shallot in a heavy bottomed saucepan in oil until softened. Add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more when necessary. Add the chopped pumpkin and continue in this way for 16 minutes.

Remove from heat and stir in the wine, Parmesan and a knob of butter. Season to taste. Serve the risotto and top with the chopped San Daniele ham.