Start by heating up the vegetable stock.  In a large saucepan, bring the 6 cups of stock to a boil, then keep on low to stay warm.

In a large skillet, heat up the olive oil.  Sautee the onions and rice until the onions are translucent.  This takes about 5 minutes.  Add the white wine and stir for another minute.  Add 1 cup of hot stock and cook until all the liquid has been absorbed.  

Add the nutmeg, white pepper and salt while this first round of stock is being absorbed.

You will continue to add the hot vegetable stock 1 cup at a time.  Each time waiting for the liquid to be absorbed before adding the next cup.  This takes about 20 minutes.

Once all of the stock has been absorbed, add the pumpkin puree and stir until it is completely combined with the risotto.

Finally, add the melted butter and mix.  Remove from the heat and serve.

Add the parsley and parmesan cheese to top it off.  Enjoy!