Peel and finely chop the onion. Cut open the pumpkin, remove the seeds and cut the pulp into fine cubes. Wash and finely chop the parsley. Wash, clean and halve the prickly pears. Pluck the sage leaves, wash and pat dry. Finely crumble the Gorgonzola.
Heat two tablespoons of butter in a large saucepan and sauté the onion cubes. Stir in the rice and sauté briefly. Now deglaze the rice with the white wine and bring to the boil. When the white wine is almost over cooked, add half of the vegetable stock, orange juice, pumpkin cubes, clove and bay leaf. Salt and pepper a little and bring to the boil again. When the rice has almost absorbed the liquid, pour in the vegetable stock and cook for about 20 minutes until al dente, stirring constantly.
In the meantime, fry the prickly pears in a pan with a tablespoon of butter on the cut side, turn and sprinkle with sugar, pepper and fry for another two minutes.
Heat olive oil in a pan and fry the sage leaves until crispy. Then remove from the pan and drain on kitchen paper. When the rice is done, remove the clove and bay leaf. Stir the parsley with two tablespoons of butter into the risotto and season everything again with pepper, salt and nutmeg.
Arrange the risotto on plates, spread the figs and sage on top and sprinkle the gorgonzola on top.