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1
Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes.
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2
Drain the pumpkin and puree until smooth in a blender or food processor.
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3
Put 2 tablespoons butter or oil in a large, deep skillet over medium heat.
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4
When hot, add the onions and cook until they soften, about 5 minutes.
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5
Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
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6
Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice.
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7
Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes.
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8
Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
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9
Begin adding the pumpkin puree and stock alternately, 1/2 cup or so at a time, stirring after each addition.
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10
When the liquid is just about evaporated, add more; the consistency should not be soupy or dry.
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11
Stir frequently.
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12
Taste the rice about 20 minutes after you add it.
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13
You want it to be tender but still have some crunch; this can take up to 30 minutes.
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14
When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning.
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15
Heat a dry skillet and add the nuts; toast until fragrant.
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16
Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
