Begin by heating up the olive oil in a pan over medium heat.

Add the finely chopped onion and minced garlic, sautéing them for approximately 2 minutes or until they turn translucent.

Add the Arborio rice into the pan and continue cooking for an additional 2 minutes, ensuring that each grain is well-coated with the oil and takes on a slight translucency at the edges.

Add the diced pumpkin to the mixture and continue cooking for 3-4 minutes, stirring regularly until the pumpkin begins to soften.

Gradually pour in one ladleful of vegetable stock and stir until the rice absorbs the liquid. Repeat this process, adding the stock one ladleful at a time, stirring frequently, and allowing each addition to be absorbed before adding more. This should take approximately 20-25 minutes.

Once the risotto reaches a creamy consistency, and the rice is tender with a gentle bite, blend in the dried thyme and rosemary. Season the risotto with salt and pepper to your liking.

Take the risotto off the heat and gently fold in the grated Parmesan cheese until it melts into the mixture, resulting in a creamy texture.

Serve the dish hot, adorned with freshly chopped parsley. Enjoy your meal!