Preparation time: 15 minutes
Cooking time: 40 minutes

1. Cook the onion in 40 g (8 tsp.) butter in a saucepan for 2 minutes over medium heat until lightly golden. Add the rice. Cook for 1 minute over medium heat, stirring all the while.
2. Add 500 ml (2 cups) water, salt and pepper, combine well and bring to a boil; cover, cook for about 15 minutes over low heat until the rice is cooked and the water absorbed.
3. Melt 40 g (8 tsp.) butter in a saucepan large enough to hold the cubed pumpkin in one layer. Add the pumpkin, sauté for 1 minute over hight heat, add 4 tbsp. cold water. Remove from the heat once it comes to a boil. Season with salt, pepper and nutmeg; cover and cook for 7-8 minutes until the pumpkin is cooked but still firm.
4. Add the pumpkin and its cooking liquid to the cooked rice. Mix gently. If necessary, return to high heat for 1 minute, watching carefully, so that the rice absorbs the liquid. Off the heat, stir in the mint. Mix gently. Pour into a gratin dish with 5 cm (2") high sides.
5. Beat the cream and cheese together in a bowl. Cover the rice and pumpkin with this mixture. Place into a hot oven (200° C / 400° F) for 10 minutes until browned. Serve.