Steps

1. Preheat the oven to 200°C. Cut the pumpkin in half, remove the seeds, and roast in the oven until tender, about 30 minutes.
2. Scoop out the pumpkin flesh and puree it in a blender until smooth. Set aside.
3. In a large pan, sauté the onion and garlic in butter until translucent. Add the Arborio rice and saffron threads, stirring to coat the rice.
4. Pour in the white wine and cook until absorbed. Gradually add the vegetable broth, stirring constantly until the rice is creamy and cooked through.
5. Stir in the pumpkin puree and Parmesan cheese, season with salt and pepper to taste.
6. Serve the risotto hot, garnished with extra Parmesan cheese and a drizzle of olive oil.