Preheat oven to 200 degrees celsius.
Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.
Bake for 20 minutes or until just tender.
Place the pumpkin into the Thermoserver.
Meanwhile, place the parmesan cheese into the TM bowl - grate on Speed 10 for 8 seconds.
Set aside and rinse/dry the bowl very well.
Place the garlic and onion into the TM bowl and chop on speed 5 for 6 seconds.
Add 50g olive oil and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off).
Add rice and wine and sauté for 2 min, 100 degrees, Speed 1, Reverse.
Add chicken and vegetable stock and cook for 18 minutes, 100C, Speed 1, reverse.
Pour the risotto over top of the pumpkin.
Add in ¾ of the parmesan cheese and stir.
Place the lid onto the Thermoserver and leave for 10 minutes.
Stir through the chopped avocado.
Serve with the remaining parmesan cheese.