Peel and finely chop the onion.
Heat olive oil in a pan and fry the onions until transparent.
Peel and finely chop the pumpkin, then add to the onion, salt and pepper.
Pour rice, mix everything.
Increase the heat and pour the wine, mix again, add the branches of thyme and rosemary leaves.
Allow the wine to evaporate, then pour in hot water so that the rice is completely covered, cover, reduce heat and cook for another 15 minutes.
Preheat a dry pan and fry pine nuts. Finely chop the tarragon.
Remove the thyme sprigs from the finished rice, sprinkle it with pine nuts and tarragon.