Step 1

Heat oil in a large pot or saucepan over medium heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds.

Step 2

Add wine and cook, stirring constantly, until completely evaporated, 1 to 2 minutes. Add 3 cups broth and continue to cook, stirring often, until most of the liquid has been absorbed, 10 to 12 minutes. Add the remaining 3 cups broth and cook, stirring often, until the rice is tender but still chewy and all the liquid is absorbed, 12 to 14 minutes.

Step 3

Reduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and 1/2 cup goat cheese. Cook, stirring constantly, until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes.

Step 4

Serve the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese.