In a saucepan, heat the broth over low heat until warm. Keep it warm throughout the cooking process.

In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.

Add the Arborio rice to the pan and toast it for about 2 minutes, stirring constantly.
Pour in the white wine and stir until it's absorbed by the rice.

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.

While the risotto is cooking, in a separate pan, melt the remaining tablespoon of butter over medium heat. Add the diced pumpkin cubes and cook until they are tender, about 8-10 minutes. Season with salt and pepper to taste.

Once the risotto is cooked to your desired consistency, stir in the cooked pumpkin cubes and diced taleggio cheese until the cheese is melted and everything is well combined.
Taste and adjust seasoning if needed. Serve the risotto hot, garnished with fresh parsley if desired

Enjoy it!