Prepare the pumpkin:

1. Peel the pumpkin and cut into cubes as you like.
2. Place in an ovenproof dish, add chopped onion, crushed garlic, salt, and oil.
3. Mix so all ingredients coat the pumpkin well, place in a preheated oven at 200°C and bake for 30–45 minutes.

Prepare the risotto:

1. Sauté the chopped onion in a little oil over medium heat.
2. When the onion turns a nice color, add the rice and sauté for a few minutes.
3. Season with a little salt and black pepper.
4. Start adding the vegetable stock, first covering the rice.
5. Cook while stirring so the rice doesn’t stick to the bottom of the pan. Each time the rice absorbs the stock, add a little more and continue until the rice is fully cooked.
6. Add the cream, the roasted pumpkin pieces, mix everything well and add the parmesan.
7. Taste and adjust seasoning with a little more salt or black pepper if needed, serve immediately.