Wash pumpkin, cut in half, scrape out seeds with a spoon, cut pumpkin with skin into mouth-sized pieces approx. 1 cm in diameter. Wash spinach thoroughly several times in cold water and drain on a sieve. Halve onion or shallot, peel and finely dice.
Bring the vegetable stock to the boil and sweat the risotto rice in a pot with a little olive oil. Add the onion or shallots and sweat for a few minutes until translucent, without the browning. Deglaze with the white wine, add the vegetable stock and simmer until light, stir. Add the pumpkin pieces and cover the risotto with stock, continue to simmer, stirring gently.
After about 16 minutes cooking time, test the risotto in bite and add to the prepared spinach. Stir in the spinach and let it boil once at high heat.
Finely grate the cheese or fine cheese substitute. Stir the risotto with olive oil until creamy and season to taste with salt, pepper and nutmeg. Arrange the pumpkin risotto on warm plates. The risotto on the plate should run creamy liquid apart. Sprinkle with cheese or cheese substitute and serve quickly. Enjoy your meal!