In a medium size sauce pan, combine the chicken stock and pumpkin purée. Bring mixture to a simmer over medium heat, then turn off the heat and cover.
While stock and pumpkin mixture is heating, prepare the rice. Combine the aborio rice, garlic, salt and white pepper in a dutch oven. Add 4 cups of the pumpkin/chicken stock mixture to the rice and stir to combine. Cover and bake for 30 minutes.
After 30 minutes, stir in an additional 1 cup pumpkin/chicken stock liquid. Cover, return to the oven and cook for 8 more minutes until liquid is absorbed.
Once liquid is absorbed, remove from the oven and add white wine, 1 cup of pumpkin/chicken stock, and parmesan cheese. Stir vigorously until creamy. Serve immediately or cover until ready to serve. (See notes.)
Optional: top with fall garnishes of goat cheese, cranberry and pistachio if desired.
Risotto is the best when served right away. If planning to serve later, prepare the risotto up until step 5. Once ready to serve, slowly bring back up to heat before adding remaining ingredients.
To make this vegetarian, substitute vegetable stock.