Instructions

1. Heat the vegetable broth.
   
2. Clean and peel the pumpkin, then cut it into cubes. Peel and finely chop the onion.
   
3. Heat a little oil in a pan and sauté the onion over low heat for 5 minutes, stirring continuously.
   
4. Add the pumpkin to the onion and cook over medium heat for a couple of minutes, stirring continuously. Then pour in two ladles of broth, cover, and cook for 20 minutes, stirring occasionally and adding a bit of water if necessary to prevent burning.
   
5. After 20 minutes, toast the rice in another dry pan until the grains become almost translucent.
   
6. Transfer the rice to the pan with the pumpkin, add two ladles of broth, and cook over moderate heat, stirring occasionally and adding more broth as needed to keep the risotto moist.
   
7. When the rice is cooked (it should be creamy but not soupy), turn off the heat and stir in the butter and grated Parmesan cheese.