Method

1. Cook onions with olive oil on low-medium heat until translucent + soft.
   
2. Add uncooked rice, allowing rice to absorb some of the oil.
   
3. Add a splash of stock, stirring into the rice and allowing it to be absorbed before adding more stock. Stir continuously. Keep adding stock.
   
4. Add pumpkin half way through.
   
5. Stop once the rice has absorbed as much stock as possible, noting you may not use all the stock.
   
6. Stir in the parmesan.
   
7. Add salt to taste.
   
8. Spread mixture over a baking pan, and cool in the fridge for 30 minutes.
   
9. Use an icecream scoop or spoon to create balls with the mixture.
   
10. Coat balls in flour, then egg, then bread crumbs.
    
11. Deep fry until golden brown.