Pumpkin risotto with chargrilled prawns and prosciutto wafer

Alright, before I start with this recipe - I do realise that it has a strangely high proportion of its ingredients starting with the letter "P". Yes - that's right, pumpkin, prawns, prosciutto, baby peas... and the all important parmesan cheese... it wasn't till I started plating up that I was tickled by the natural pairing of ingredients beginning with the same alphabet (yes I am a geek).

Anyways - here's a simple recipe for this smashing pumpkin dish.

Pumpkin risotto
1) Roast half a pumpkin roughly chopped with shallots and garlic tossed in sea salt in extra virgin olive oil. Add to approx 4 cups chicken stock, simmer briefly and blend with a food processor.
2) Use pumpkin stock to cook risotto in the usual way (ie. fry up arborio rice in olive oil with chopped onion, garlic and a glass of white wine and add stock one ladle at a time for approx 20 mins until rice just gives on the bite).
3) Throw in a knob of butter and a handful of parmesan cheese - mix through and cover for 5 minutes for the rice to rest before serving.

Prosciutto wafer
1) Sandwich prosciutto between two sheets of baking paper and place a weight on top (e.g baking dish). Bake in a hot oven (approx 180 degrees) for approx 20 minutes.
2) Remove tray and remove baking paper.

Chargrilled prawns
1) Skewer each prawn from head to tail to hold its shape when cooking. Season generously with sea salt and cracked pepper.
2) Pan fry prawns in a hot pan with olive oil - about a minute on each side.
3) Reserve oil.

To plate up
1) Plate risotto in a ring mould on one end of the plate. Top with chargrilled prawns. Drizzle reserved oil used to fry prawns over risotto. Sprinkle with parmesan cheese.
2) Lay prosciutto wafer on other side of plate and garnish with boiled peas refreshed in cold water.
3) Bon appetit!