For the pumpkin risotto, heat olive oil and butter in a pot. Sauté finely chopped onion and pumpkin cubes in it for a bit.
Add the long grain rice and mix well. Deglaze with the wine, gradually add the meat soup by the ladleful, keep boiling it down, stirring gently with a wooden spoon. After 18 minutes, the risotto should have reached the desired porridge-like consistency.
Remove the saucepan from the heat, season with salt and pepper, add the cream and cheese. Mix everything together, cover the cooking pot and let it stand for three minutes. Arrange in a warmed deep baking dish. Sprinkle the pumpkin risotto with parsley or chives.
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