Cut the pumpkin in small cubes and fry it in the pan with olive oil or butter. Season it with rosemary and pepper.

In other pot prepare broth in 2L of water to be hot (almost boiling).

Add rice to pumpkin and fry it until it becomes transparent and then slowly add scope by scope of broth to the rice while mixing it gently until rice is cooked.

Add spoon of butter to it and parmesan and mix until it merges together.
Decorate with parmesan and pepper.