Cut the pumpkin into slices, remove seeds, peel the pumpkin and dice the pulp. Peel onion and cut into small cubes. Heat oil in a pot, fry diced onion until transparent. Add rice and steam briefly. Add white wine and let it boil down a little bit at low heat. Add broth bit by bit, stirring from time to time.
Always add the next portion of liquid only when the rice has absorbed the liquid. 10 minutes before the end of the cooking time, add the pumpkin cubes and cook. Cook for a total of 30-35 minutes. Shortly before the end of the cooking time, stir in 3 tablespoons of parmesan. In the meantime, spread the remaining Parmesan cheese on the cheese taler and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Arrange the risotto with the cheese taler in bowls. Garnish with sautéed onion halves, red pepper, parmesan cheese slicer and marjoram