Red pumpkin and olive oil risotto

Preparation Prepare a light vegetable stock. Move onto the pumpkin: clean it, cut it into slices and cut them into small cubes. Finely chop the onion and put it in a large pan in which you have pre-heated with some European olive oil. Sauté the onion over very low heat for about 10 minutes. Then add the pumpkin and fry it for a few minutes, stirring to prevent it from sticking.
Add the stock until the pumpkin is cooked (about 20 minutes). Separately, heat a large frying pan and toast the rice. Deglaze with the white wine and stir to avoid sticking. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin.
As soon as the risotto begins to dry, add a ladle of hot broth and continue until the rice is cooked properly. Towards the end of cooking, adjust the pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan cheese. Let it set for a minute before serving and enjoy!

Source https://ricette.giallozafferano.it/Risotto-alla-zucca.html