Pare the pumpkin, chop half in dices and boil the rest in salted water with star anise. After it gets soft, remove the anise and transfer into a blender. Blanch the diced pumpkin in salted water. Chop the onion and sauté in olive oil, in a large saucepan until it is transparent, then add the rice by stirring with a wooden spoon. Pour in the wine and allow it to evaporate. Add some of the broth occasionally, by stirring continuously until the risotto is done. Remove from heat, add puree and diced pumkin, cream, butter, and cheese and mix all the ingredients well. Serve and if you like, add a little more cheese and some of the pumpkin's dices.