Start with preparing the vegetable broth. Then, proceed with preparing the pumpkin: remove the skin, seeds, and inner filaments. Rinse it under running water, dry it, and cut it into cubes about half an inch.

In a pot, bring slightly salted water to a boil. Once boiling, add the previously scored chestnuts and boil them for 20-25 minutes. Once cooked, drain them, let them cool slightly, then peel and remove the skin.

Meanwhile, in a large pan, heat 3-4 tablespoons of extra virgin olive oil. Add the finely chopped onion, a pinch of salt, and half a ladle of vegetable broth. Sauté everything over low heat until the onion becomes soft and nearly transparent.

At this point, add the pumpkin, a ladle of broth, a bit of salt, and the rosemary sprig. Cover with a lid and cook until the pumpkin is tender. Once ready, mash it with a fork until a creamy consistency is achieved.

Meanwhile, heat a wok, add the rice, and toast it over medium flame, stirring frequently. To check if it’s toasted, take a small amount of rice and squeeze it in your hand: if it’s too hot to hold, it’s the perfect time to deglaze with white wine. Stir well to prevent sticking.

When the wine has evaporated, incorporate the pumpkin puree, chopped chestnuts, and mix. Continue cooking the rice, adding a ladle of hot broth at a time, as the liquid is absorbed. Taste and adjust the salt if necessary.

When the rice is cooked, turn off the heat, add the grated parmesan and butter. Let it sit for a few minutes, then serve the risotto, garnishing with a few rosemary leaves for a final touch.