Pumpkin risotto

250 g risotto rice (Arborio or Carnaroli) 300 g pumpkin (peeled) 2 tbsp olive oil 1 small onion 700 ml hot vegetable broth 60 ml white wine (¼ cup) 40 g butter (2 tbsp) 50 g grated Parmesan (¼ cup) 1 tsp fresh thyme 1 tsp white wine (at the end) 1 tbsp chopped chives 2 tbsp pumpkin seeds Salt Pepper