Peel the pumpkin, throw away the pips and cut into thin slices.
Chop the onion and garlic into small pieces and turn them over in 20 g of butter. Add the pumpkin and salt then cook over a low heat while stirring and adding a bit of stock.
Once the pumpkin is softened, pour in the rice and cook for 18 minutes, adding hot stock when the liquid absorbs the rice.
Add the milk and stir over a high heat, then add the pepper, parsley and a generous amount of Parmesan. Quickly stir before serving so that the ingredients are well combined.
