Finely chop the onion. Peel the pumpkin and chop it into small cubes. Dissolve the bouillion cube and salt in the hot water.

Heat 3 Tbsp of olive oil in a pressure cooker. When it is hot, fry the onion for 2 -3 minutes. Add the pumpkin and sauté it for 5 -10 minutes, stirring often.

Add the rice and sauté, until it starts to brown slightly.  Stir the mixture often.

Add the wine and let it boil off.

Add the water mixture and stir everything together.

Put the lid on the pressure cooker.  Let it start to whistle and then turn down the heat to medium-low and cook for 6 minutes.

While the risotto is cooking, slice the speck finely.

Take the lid off the pressure cooker and stir the risotto vigourously to crush some of the cubes of pumpkin.

Add the speck and grated parmesan cheese and mix in.

Serve immediately.