For starters, clean the pumpkin from seeds and peel and cut into small squares (1 - 1.5 cm). Then wrap in foil and bake in the oven at 180 degrees for about 30 minutes or until soft.

While the pumpkin is baking, chop the onion finely and saute in a small amount of the wine (or broth). It is better to take a deep saucepan so as to cook the risotto will be in it.

In a separate pan boil broth and leave on low heat, so it was boiling. If the pumpkin is by this time ready, mash it into a puree and set aside.

Add the rice to the onions and stir over medium heat 2-3 minutes Then add the rest of the wine (or substitute broth) and saffron and stir constantly until all the liquid is absorbed.

Then add the pumpkin and 1 Cup broth. Do not forget to stir. Once the liquid is absorbed, add half a Cup of broth each time after it is absorbed until the rice is tender. If we don't have enough broth, you can add hot boiled water. Add salt to taste and add the sage. If you want, you can add other favorite spices. The finished dish should be thick and not crumbly.

You can also dry the pan of pumpkin seeds and sprinkle them on risotto.

That's all! Bon appetit and bright mood!