First, make the vegetable broth. Peel the carrot, onion, and potato, and wash them along with the celery stalk. Place 12 cups (3 liters) of water and the vegetables in a pot. Simmer until the liquid has reduced by two-thirds, then remove from heat.

While the broth is cooking, prepare the pumpkin. Peel it, remove the strings and seeds (set the seeds aside), rinse, and cut into pieces.

In a skillet, heat the olive oil. Add half the onion, finely chopped, and half the marjoram. Sauté for 5 minutes. Add the pumpkin, cook for a few minutes to let it absorb the flavors, season with salt and pepper, then cover and stew for 15 minutes, stirring occasionally.

Once the broth is ready, in a large pot, sauté the remaining chopped onion and marjoram with 3 1/2 tablespoons (50 grams) of butter. When everything is nicely browned, add the rice and toast it for 5 minutes, stirring often.

Gradually add the broth, a little at a time, until the rice is cooked.

While the rice is cooking, cut the pancetta into small cubes and cook it in a skillet without oil until crispy. Remove from heat when browned.

A couple of minutes before the risotto is done, add the pumpkin, previously mashed with a fork and warmed up. Mix well for a couple of minutes, adjust salt if needed, then remove from heat. Stir in the grated Parmesan and the remaining butter. Serve the risotto on plates, topping with crispy pancetta cubes and a few shelled pumpkin seeds (I also added the rendered pancetta fat).