Heat the olive oil in a large pan over medium heat.

Add the chopped onion and garlic, and sauté for about 2 minutes or until they become translucent.

Stir in the Arborio rice and cook for another 2 minutes, making sure each grain is coated in the oil and becomes slightly translucent at the edges.

Add the diced pumpkin and continue to cook for 3-4 minutes, stirring frequently until the pumpkin starts to soften.

Pour in a ladleful of vegetable stock and stir until the liquid is absorbed by the rice. Continue adding the stock one ladleful at a time, stirring frequently, and allowing each addition to be absorbed before adding more. This should take about 20-25 minutes.

When the risotto is creamy and the rice is tender with a slight bite, stir in the dried thyme and rosemary. Season with salt and pepper to taste.

Remove the risotto from the heat and stir in the grated Parmesan cheese until it’s melted and the risotto is creamy.

Serve hot, garnished with fresh parsley.