Sweat the diced onions in the olive oil until transluscent, add the rice, deglaze with the white wine and add two cups of the vegetable stock. Add the finely diced seasonal vegetables and let cook on low heat.
Continue to add more hot vegetable stock as necessary, stirring the risotto constantly and continuing to cook on low heat until the rice reaches an al dente consistency. Shortly before the rice is finished cooking, chop the Styrian pumpkin seeds and add to the risotto with the Styrian Pumpkin Seed Oil P.G.I., season to taste (eventually fresh herbs can also be used to season and garnish).