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1
Heat the oil in a nonreactive medium saucepan.
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2
Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.
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3
Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes.
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4
Remove from the heat and let cool slightly.
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5
In a food processor, puree the pumpkin mixture until smooth.
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6
Transfer to a small bowl.
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7
In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat.
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8
Reduce the heat to low and keep the stock hot.
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9
In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle.
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10
Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes.
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11
Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
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12
Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.
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13
Stir in the pumpkin puree.
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14
Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer.
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15
The risotto will be quite loose.
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16
Stir in the parsley and the remaining 2 1/2 tablespoons butter.
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17
Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top.
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18
Serve immediately.
