To prepare pumpkin risotto with pancetta and parmesan: first start by preparing at least a liter of vegetable broth
Clean the pumpkin by removing the seeds and inner filaments, scraping them off with a spoon.
Cut it into slices, and remove the skin. You should get about 400 grams of pumpkin flesh. Then cut into small cubes.
Finely chop the onion and the rosemary needles.
Melt 20 grams of butter in a saucepan over medium heat, add the chopped onion and let it brown for about a minute, stirring constantly.
Add the diced pumpkin flesh and flavor for 1 minute, then add chopped rosemary leaves.
Add a ladle of vegetable broth, season with salt and fresh ground black pepper.
Lower the heat, lid on and let simmer for about 15-20 minutes, adding more broth if necessary until the pumpkin becomes mushy.
When the pumpkin is cooked set aside.
In another saucepan over low heat place 5 grams of butter and a tablespoon of oil.
Add the pancetta and fry gently until the pancetta is golden brown.
Then add the rice and toast it for about two minutes, stirring constantly to prevent the rice from burning.
Pour white wine and let it evaporate.
When the wine has completely evaporated, add a ladle of broth.
Add the pumpkin, and another ladle of broth, and cook the rice over medium heat stirring often.
As soon as the rice begins to dry out, add another ladle of vegetable broth.
Keep adding more broth, a ladle at a time, when the rice starts to dry out.
Until it reaches the right consistency.
It will take about 12-15 minutes.
When the rice is cooked "al dente" which means firm to the bite, turn off the heat.
Pour the rest of the butter and the grated parmesan cheese and stir vigorously with a wooden spoon for one minute.
Let the risotto rest for 1-2 minutes and serve.