In another saucepan, soften the shallots in the butter. Add the rice and coat with the butter. Add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more broth. After about 20 minutes, the rice should be al dente
. Remove from the heat and stir in the cheese. Adjust the seasoning. Pour into the pumpkin, stir and scrape flesh into the risotto, to your taste. Adjust the seasoning.