Start your pumpkin risotto by peeling the pumpkin and chopping it into small cubes.
Finely chop the onion, and start browning it in the pot, using 40 gr of butter.
When the onion is brown, add the pumpkin and cook it for 15 minutes, stirring it. This phase is important, to enhance the flavor of the pumpkin. Then add the rice, stirring it with no broth for 5 minutes, to toast it.
Start adding some broth and stirring frequently, to avoid the rice to burn. This phase will last about 20-25 minutes, depending on the rice.
When the rice is almost ready, remove from heat, add the remaining butter, the grated Parmigiano-Reggiano and stir with strength until butter and cheese have melted, then cover the pot and let it rest for 5 minutes (in Italian this procedure is called mantecatura).
Your pumpkin risotto is ready to be served, with some black pepper dusted on top.