Pumpkin and rosemary arancini

From Bill Granger
http://www.smh.com.au/news/recipes/ask-bill-housewarming-party/2006/07/03/1151778863153.html

600g pumpkin, peeled, cut into 1.5cm cubes
2 tbsp olive oil, plus extra to shallow-fry
Sea salt, freshly ground pepper, to taste
1.25 litres (5 cups) chicken stock
1 small brown onion, finely diced
2 garlic cloves, crushed
2 tsp freshly chopped rosemary
1 tsp sea salt
50g butter
330g (1 1/2 cups) arborio rice
¼ cup freshly grated parmesan
100g mozzarella, cut into 25 cubes (about 5mm)
1 cup plain flour
3 eggs, lightly beaten
1 1/2 cups dried breadcrumbs

Preheat oven to 190C. Place the pumpkin on a large baking tray lined with non-stick paper, drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 25 minutes or until golden. Remove and set aside.

Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point. Place a large, heavy-based saucepan over a medium heat and add the remaining olive oil, onion, garlic, rosemary, salt and half the butter. Stir until the onion is translucent. Add the rice and stir for 1-2 minutes, or until the rice is well coated.

Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure it is absorbed before you add more. This should take 20 minutes and the rice should be al dente and creamy. Stir through the remaining butter, roasted pumpkin and parmesan. Set aside to cool.

Remove a heaped tablespoon of the rice and, with damp hands, roll it into a ball. Place a small cube of mozzarella into the ball and reshape. Repeat the process until you've used all the cheese and all the rice mixture, then chill for 20 minutes.