Heat 2 spoons of oil in a large skillet and soffriggerci garlic and rosemary.

Remove the garlic and rosemary and add the pumpkin into cubes, sauté for 3 minutes over high heat.

Deglaze with the wine and let evaporate.

Add a ladle of broth and simmer for 5 minutes, then whisk half of the pumpkin with the blender if you have it, otherwise crush with a fork.

As soon as the broth has reduced add the crumbled sausage and cook for 5 minutes.

Add the rice and 2 ladles of broth.

Cook the rice adding occasionally a ladle of broth.

A full cooked, add the butter, the grated Pecorino, a sprinkling of pepper and adjust salt if necessary; let stir for 3 minutes.

Serve hot with a sprinkling of pepper to taste more grated Pecorino.