Pumpkin Risotto with Capers and Grapefruit

Remove the seeds from the pumpkin, then cut an opening on top of it (so steam can escape while cooking). Place it flesh side down on a baking sheet lined with parchment paper and bake at 350°F for about 1 hour. When it's cooked, hollow out the pulp and blend it with a few tablespoons of water to obtain a fairly dense mixture. Fully peel the grapefruit and cut the rind into slices. Then boil the rind for 5-6 minutes and drain. Squeeze the grapefruit and boil the juice for 5 minutes. Then add in the boiled rinds and cook for 5 more minutes. Desalt the capers and coarsely chop them. Clean and chop half of the shallot. Heat the rice dry in a saucepan for 3 minutes with 4 pinches of salt. Add the chopped shallot and a splash of white wine. Let the wine evaporate, then gradually ladle in water as it continues cooking for 10 minutes. Then incorporate the pumpkin mixture and cook for 2-3 more minutes. Turn off the heat and stir in the butter and grated cheese. Plate the risotto, topping each with a spoonful of grapefruit and capers. As desired, garnish with caper leaves, fresh grapefruit slices, and ground pepper.