Put the arborio rice in a stockpot or dutch oven and cook it on medium heat.
Toast the rice for approximately 5 minutes, stirring occasionally until it becomes fragrant, take it out of the stockpot.
Melt the butter in the stockpot, then add the onion and saute for 3-4 minutes until golden, making sure to stir frequently.
After adding garlic, cook and stir for 1 minute before reintroducing the rice.
Incorporate the pumpkin puree and seasonings into the mixture, ensuring to stir regularly while cooking for 1-2 minutes.
Incorporate 2 cups of broth into the mixture and turn up the heat to medium high.
After the broth comes to a simmer, lower the heat and cook further, stirring occasionally, until all the broth is absorbed.
Continue to pour in more broth, adding 1/2 cup at a time, ensuring that the rice fully soaks it up before proceeding, until the risotto reaches the desired thickness.
Add the heavy whipping cream to the mixture and cook for a duration of 2 minutes. Following this, incorporate the Parmesan cheese and remove the pumpkin risotto from the heat.
Notes
Balsamic Vinegar: To elevate the flavor, drizzle a bit of balsamic vinegar over your pumpkin risotto just before serving. It adds a delicious tanginess.
Fresh Pumpkin: If you have fresh pumpkin or butternut squash on hand, you can certainly use them in place of canned pumpkin puree.
Goat Cheese: For an extra layer of creaminess and a touch of tang, top your pumpkin risotto with crumbled goat cheese.