2 cups low-sodium chicken broth
3 tbsp unsalted butter
2 medium shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
2/3 cup canned pure pumpkin
1/2 cup finely grated Parmesan cheese, plus shaved Parmesan for serving (optional)
1/4 cup heavy cream
1 tbsp fresh lemon juice
Combine the chicken broth and one cup water in a microwave-safe bowl; microwave on high until steaming, two to three minutes.
Melt two tablespoons of butter in a skillet over medium heat. Add the shallots and cook three minutes or until soft. Add the rice and cook, stirring, one minute. Add the wine and cook, stirring, until mostly evaporated, about two minutes. Stir in one teaspoon salt and 1/4 teaspoon pepper.
Add 1/2 cup hot broth to the rice; cook, stirring, until almost absorbed. Continue adding broth in 1/2 cup increments, allowing it to be absorbed before adding more and stirring occasionally, until the rice is almost tender, about 20 minutes.
Mix the pumpkin, Parmesan cheese, heavy cream, and 1/4 teaspoon salt in a medium bowl. Stir pumpkin mixture into the risotto.
Remove from the heat. Stir in remaining one tablespoon butter, the lemon juice, and 1/2 teaspoon each salt and pepper. Serve topped with more pepper and shaved Parmesan cheese, if desired.
Bonus: Want to use up your leftover pumpkin puree? Try this DIY Pumpkin Face Mask, great for wind-chapped skin!