Pumpkin wrapped in foil and bake in the oven at 180 C for 30 minutes . While it is baked, chopped onion stew in a little white wine. In a separate vessel, the broth is allowed to boil, and then allowed to simmer over a low heat. Creases pumpkin puree. Onions to add rice and fry for 2-3 minutes with constant stirring. Add the remaining wine and saffron and stir until all liquid is absorbed by the rice. Add the pumpkin and stirring 1 cup of broth. When the liquid is absorbed add the remaining broth 1/2 cup once and stirring continued until the liquid is absorbed and rice is fully ready. If the broth over before the rice is tender add hot water. Risotto should be thick and creamy and very little liquid. When done remove from heat, season with salt and pepper and parsley. The finished risotto can be sprinkled with grated Parmesan.