Prepare the pumpkin, cut part into slices and leave to dry in the oven at 90°C (200°F) for 1-1.5 h with some sugar.

Sauté the onion in a frying pan, cut the remaining pumpkin into cubes and brown for a few minutes, stirring to keep it from sticking. Pour the vegetable broth in a small pan a little at a time until the pumpkin is cooked. It should become a soft and creamy mixture.

In another pan, heat the oil and let the onion brown. Add the sausage already cut with a knife and with the whisk break down the meat so as to remove the big pieces.

In the meantime, prepare the sausage skewers which, as soon as the rice is ready, will need to be cooked in a pan with a drizzle of oil.

In a pot, heat the oil with the chopped onion, add the rice and let it brown. After 2-3 minutes soften with the white wine. Continue to cook the rice for 15-20 min and when it starts to dry add a ladle of very hot broth.

Add the pumpkin mixture, the robiola, the sausage and, finally, the espresso coffee. 

Stir in the butter and add some pepper, salt and parsley.

Prepare the side of the plate with a dash of oil and add a sprinkle of coffee with a strainer. Arrange the rice and place a sausage skewer next to it. Finish the dish with the dried pumpkin and a little parsley.