Start by preparing the vegetable broth. Then, proceed with cleaning the pumpkin: peel it, remove the seeds and strings, wash it, pat it dry carefully and cut it into cubes of about 1 cm.

In a 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. Let it cook on a low heat until the onion is almost transparent.

Then add the pumpkin, a ladle of vegetable broth, salt, and a sprig of rosemary. Cover with a lid and continue cooking until the pumpkin is tender. When it is cooked, mash it with the tines of a fork to obtain a sort of puree.

Meanwhile, put a wok on the stove, pour in the rice and toast it over medium heat, stirring frequently. To check the degree of toasting, take a handful of rice from the pan and squeeze it in your hand: if you can’t hold it for more than a few seconds because it’s too hot, it’s time to deglaze with white wine. Stir to prevent the rice from sticking. When the wine has evaporated, add the previously cooked pumpkin, mix well and cook the rice, adding a ladle of hot broth as needed. Taste and, if necessary, add salt

When the rice is cooked, turn off the heat and add the grated Parmesan cheese and finally the butter. Let it rest for a couple of minutes, then plate the risotto, garnishing with some rosemary leaves.