Wash pumpkin, remove seeds. Dice pumpkin. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a pot. Roast the pumpkin seeds for about 4 minutes while turning and take them out
Add the onion and garlic and fry over a low heat until transparent. Add rice and sauté briefly. Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. After about 15 minutes add pumpkin. Cook for a total of 30-35 minutes
Wash sage, shake dry, pluck leaves from the stems. Wash the meat, dab dry and cut into slices about 1 cm thick. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 5 minutes, turning it over. 1 minute before the end of the cooking time add sage and fry in the cooking fat
Add Parmesan cheese to the risotto and stir in. Season to taste with salt and pepper. Risotto and meat arrange and sprinkle with pumpkin seeds