Step 1: Preheat the oven to 200°C (392°F). Arrange the diced pumpkin on a baking tray and lightly coat with olive oil. Roast for 15–20 minutes or until tender.

Step 2: Remove approximately one-third of the roasted pumpkin, dice it finely with a knife, and set aside. Continue roasting the remaining pumpkin for an additional 5–10 minutes until slightly more caramelized.

Step 3: Once cooled, blend the remaining two-thirds of the pumpkin using a food processor or blender until smooth to form a pumpkin purée.

Step 4: In a separate pot, gently heat the vegetable stock, then stir in the pumpkin purée. Heat the mixture together for a few minutes before turning off the heat.

Step 5: In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and minced garlic. Season with salt and pepper, and sauté for several minutes until softened and aromatic.

Step 6: Add the rice to the pan, stirring well to coat it evenly in the butter and aromatics.

Step 7: Gradually add the warm pumpkin stock mixture to the rice, stirring frequently. Allow the rice to absorb the liquid slowly, cooking for 15–20 minutes until it reaches a tender, al dente consistency.

Step 8: Incorporate the reserved diced roasted pumpkin into the pan, mixing gently.

Step 9: Remove from heat and stir in grated nutmeg and parmesan cheese. Add fresh herbs such as parsley, rosemary, or oregano, if desired.

Step 10: Serve immediately while warm. Optionally, garnish with a drizzle of pumpkin oil, fresh cilantro or parsley leaves, and a touch of cream. Roasted cherry tomatoes or Brussels sprouts may also be added as toppings.