"I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients/preparation and was able to devise my own recipe based on the hints from the restaurant."
In a large saucepan, melt butter over medium-high heat. Saute chopped onion until soft and translucent. Stir in arborio rice and cook for two minutes. Stir in wine and cook until it's absorbed, stirring frequently. Stir in chicken broth, one cup at a time. Stir frequently, allowing broth to absorb fully before adding the next cup. (Usually it takes about 5-7 minutes for each cup of broth to absorb). After the last cup of broth has been absorbed, remove from heat. Stir in the pumpkin, cheeses and seasoning. Serve immediately.