Heat the oil in a heavy-based saucepan.
Sauté the onion until tender and add the rice.
Stir-fry for about 2 minutes or until the rice grains are well coated with oil.
Add the wine and bring to boil.
Stirring continuously, simmer until the wine has been absorbed.
Add the pumpkin, rosemary and 250 ml of the hot stock.
Bring to boil and simmer until the stock has been absorbed.
Repeat until all the stock has been added and absorbed, the rice and vegetables are tender and the mixture is creamy.
Stir in the butter, sprinkle with Parmesan cheese and season well with salt and freshly ground black pepper.
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