Rice and Pumpkin Torta

2/3 cup arborio rice
EVO
1 onion finely chopped
2 cups firmly packed grated pumpkin, jap or butternut
80g grated Parmesan cheese
1.2 cup cream
1/2 cup ricotta
3 eggs lightly beaten
1/2 tsp nutmeg
1/3 cup dry breadcrumbs
Salt/pepper

Cook rice for 8 minutes. Drain.
Heat 2 tbs EVO in non stick pan and fry onion for 5 minutes.
Add grated pumpkin and fry another 5 minutes.
In large bowl combine everything except breadcrumbs.
Oil a 21cm springform pan ( or lamington tin) then sprinkle with half the bread crumbs.
Spoon in the rice mixture, and sprinkle top with remaining bread crumbs.
Bake at 180 for 35 minutes or until firm in middle.
Serve warm or at room temp.