Remove seeds, pulp and peel from pumpkin and cut into small cubes. Chop onion and add to a saute pan with some olive oil. Cook until onion starts to turn golden. Add pumpkin cubes and a small amount of broth. Cover and add broth as necessary. Take pan off heat when pumpkin is soft and set aside.
In a large and clean saute pan add the rice and toast for 2-3 minutes until rice begins to turn opalescent. Next, add the half glass of white wine and simmer until it has cooked off.
After the wine has fully absorbed, add the pumpkin mixture to the rice.
Begin to add broth, a little at a time. Stir frequently. When the broth has absorbed, add another ladle until the rice is cooked to your liking.
Near the end of the cook time, add salt, pepper, rosemary and thyme to taste.
A true risotto is then “mantecato” with butter and cheese. I choose to skip the butter, and only add in the parmigiano.