For the pumpkin risotto in nutmeg pumpkin finely chop shallots and sauté with pumpkin cubes in olive oil.
Add rice, sauté until translucent and deglaze with wine.
Bring to a boil and cook rice until liquid has evaporated, stirring not too much.
Gradually add soup and cook rice, stirring repeatedly, for a total of 18-20 minutes, until nicely al dente.
Then stir in butter as well as freshly grated Parmesan and season to taste with salt, a little nutmeg and Tabasco if desired.
Cover and let stand for a short time.
Serve the pumpkin risotto in pasta plates or in a hollowed-out pumpkin that has been preheated in the oven at 140° C for 20 minutes.