Peel the pumpkin using a vegetable peeler if possible, so the skin you remove is thin. Cut the pumpkin flesh into cubes. Chop some onion (as much as you like) and sauté it in a pan with olive oil, salt, and pepper. Add a couple of ladles of water and cook for about 10 minutes.

Place the pumpkin skins in a bowl and season with olive oil, salt, pepper, and 1 tablespoon paprika. Spread them on parchment paper and bake for 20 minutes at 300°F (150°C).

After 10 minutes, blend the pumpkin flesh into a puree and set aside. In the same pan, add the rice and toast for 1 minute. Cook for 10 minutes with the prosecco (add a ladle of water if it dries out). Then add the pumpkin puree and cook together for another 6–7 minutes, adding water as needed if it gets too dry.

Finish by stirring in a few cubes of mozzarella, a pat of butter, and some Parmesan cheese. By now, the pumpkin skin chips should be ready. Plate the risotto as you like, top with the chips, and serve.