Place olive oil in a large pan over medium heat with onion, saute until onion starts to become translucent.
Add garlic and cook for 1 minute.
Stir in arborio rice, cooking for an additional minute.
Add wine, and ½ cup of broth, cook, stirring constantly until all liquid is dissolved.
Repeat the process-keep adding broth a half cup at a time until it is all absorbed and risotto is just past al dente, about 20 minutes.
Stir in pumpkin puree and parmesan cheese.
Salt and pepper to taste.
For a pretty presentation top with a sprinkle of parmesan cheese.