Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until it shimmers.

Add 1 cup of minced shallots, stir gently for about 4 minutes until they soften and turn translucent.

Stir in 1 ½ cups of arborio rice, mixing well to coat the grains with oil and toast lightly for 30 seconds.

Pour in ½ cup of dry white wine, stirring continuously until mostly evaporated, about 1 to 2 minutes.

Ladle in warm unsalted vegetable stock, starting with 6 cups in total, one ladle at a time, stirring frequently.

Once the rice is tender and creamy, reduce heat to low and check for a slight bite in texture.

Incorporate 1 cup of plain pumpkin puree, 2 tablespoons of unsalted butter, and season with salt, white pepper and nutmeg.

Fold in 4 ounces of crumbled goat cheese until it melts into the risotto.

Serve hot in bowls, garnished with toasted pepitas, remaining goat cheese, and chopped flat-leaf parsley.