Heat a large pan with oil over medium-low heat. Add the onion and cook until softened (typically around 5 minutes). Add the butter, garlic and pumpkin cooking with the lid on for another 5 minutes or until the pumpkin has softened (typically 10 minutes). Mash to a rough puree.
Add the rice to the puree and cover with 1 cup of stock. Stir to prevent it from burning and add more stock. Gradually add the remainder of the stock and a splash of white wine.
Once the rice is tender, add parmesan, salt and pepper. Stir through and serve. Top with more parmesan and parsley. Enjoy!