Remove the seeds from the pumpkin and cut an opening on top to allow steam to escape while cooking.

Place the pumpkin flesh-side down on a baking sheet lined with parchment paper and bake at 350°F for about 1 hour.

Once cooked, hollow out the pulp from the pumpkin and blend it with a few tablespoons of water to obtain a fairly dense mixture.

Fully peel the grapefruit and slice the rind.

Boil the grapefruit rind for 5-6 minutes, then drain.

Squeeze the grapefruit to extract the juice and boil the juice for 5 minutes.

Add the boiled rinds and cook for an additional 5 minutes.

Desalt the capers and coarsely chop them.

Clean and chop half of the shallot. In a large saucepan, heat the rice dry for 3 minutes with four pinches of salt.

Add the chopped shallot and a splash of white wine to the rice. Allow the wine to evaporate.

Gradually ladle in water as the rice continues to cook for 10 minutes.

Incorporate the pumpkin mixture and cook for 2-3 more minutes.

Turn off the heat and stir in the butter and grated cheese until well mixed.

Dish out the risotto, topping each plate with a spoonful of grapefruit and capers. Garnish with caper leaves, fresh grapefruit slices, and a sprinkle of ground pepper if desired.