In a large pan, heat a drizzle of olive oil and sauté the onion gently over low heat until soft and translucent, stirring often to prevent burning.
Add the rice and toast it for a few minutes, stirring constantly, until the grains turn slightly translucent.
Pour in the white wine and cook over high heat until the alcohol evaporates.
Add the pumpkin purée to the rice, followed by two ladlefuls of hot broth, and stir well. Cook the risotto over medium heat, stirring occasionally and adding more broth a little at a time as it gets absorbed, until the rice is fully cooked.
Meanwhile, cut the gorgonzola into small pieces.
When the rice is ready, remove it from the heat, add the gorgonzola, and stir well until the cheese melts completely.
Serve the risotto topped with a sprinkle of black pepper to taste.
