Gather all your ingredients and tools, ensuring your broth is kept warm on the stove.
Heat a large heavy-bottomed pan over medium heat and add the olive oil. Once shimmering, add the finely chopped onion and cook until translucent and fragrant, about 5 minutes.
Stir in the minced garlic and cook for another minute until it becomes fragrant, filling your kitchen with a warm aroma.
Add the pumpkin puree and cook, stirring constantly, for about 3 minutes until it darkens slightly and blends with the onion and garlic.
Pour in the arborio rice and stir well, coating each grain with the pumpkin mixture, then toast lightly for 2 minutes, listening for a gentle crackle and watching the rice become slightly translucent at the edges.
Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful, maintaining a gentle simmer.
Continue this process, stirring regularly, for about 20 minutes, until the rice is tender yet slightly firm to the bite and the mixture is creamy and velvety.
Remove from heat and stir in the butter, grated Parmesan cheese, and a pinch of nutmeg. Mix until everything is well combined and the risotto is rich and glossy.
Let the risotto rest for 2 minutes, uncovered, to allow the flavors to meld and the texture to settle into a perfect velvety consistency.
Give the risotto a final gentle stir, then serve hot, topped with extra Parmesan and a drizzle of good olive oil for added richness.
