Cut and clean the pumpkin. Grate part of it. Sauté the onion in a little olive oil. Add the grated pumpkin and cook for a few minutes. Prepare the vegetable broth using the bouillon cube.

Add the rice and let it toast lightly. Add a few ladles of broth and cook the risotto for 15 minutes.

Cut the remaining pumpkin into small cubes. Cook them in a skillet with olive oil, salt, pepper, and rosemary for 10 minutes.

Once the risotto is ready, stir in olive oil and Parmesan cheese. Serve topped with the rosemary pumpkin cubes.