Cut pumpkin into large chunks and remove seeds.
Cut one small strip of pumpkin, enough to yield ½ cup pumpkin cubes, and set aside.
Brush large pumpkin chunks with olive oil, sprinkle with salt, and roast at 400℉ for 30-45 minutes.
When done roasting, remove pumpkin meat from the skin and pass the pumpkin through a sieve to remove any fibrous matter. You will need ½ cup of pumpkin puree for the risotto.
To prepare the reserved pumpkin cubes, remove the skin, cut the reserved strip into chunks, and then boil in salted water until al dente.
To roast corn, place one whole ear of corn, husk intact, in a 400℉ oven and roast for 45 minutes. Remove from oven and cut kernels from the cob. Set aside.
Heat 2 tablespoons olive oil in a pan and sauté onion until translucent.
Add arborio rice, stirring often, until rice is lightly browned.
Keep chicken stock warm on the stove, and slowly add the stock one ladle at a time to the rice, stirring constantly until the rice absorbs all the stock.
In a separate pan, sauté leeks, shallots, and thyme in 1 tbsp olive oil for 1-2 minutes.
Deglaze pan with white wine. Then add heavy cream and bring to a boil.
Stir in mushrooms, corn, pumpkin puree, and butter.
Add rice, stir, then mix in cheese.
Divide risotto between plates. Top with pumpkin cubes and toasted pumpkin seeds. Garnish with fresh thyme and endive if desired.
*Add sauteed shrimp, if desired.