It is officially my favorite time of year, Autumn! There is a nice crisp in the air, yes I am one of those people who like cold weather, the leaves are changing to bright shades or red and orange, and fall flavors are out in full swing, apples, squashes, and one of my favorites, pumpkin. I think what I like most about pumpkin is its versatility; it is great in desserts, think Pies, Pumpkin Rolls, and Cookies, but it is also great in savory dishes such as soups, pastas, and yes risotto. I found a recipe last fall and have tweaked it a couple times since. Romano cheese gives it a nice richness, while the Goat cheese gives it a slight tang. The addition of Pumpkin gives it a creaminess and a touch of sweetness that will keep you coming back for more! 
1 Tablespoon Butter
1 Leak Sliced Thin (Soak in water to get all of the grit out)
1 Cup Arborio Rice
¾ Cup White Wine
6-8 Cups Chicken Stock
1 ½ Cups Canned Pumpkin
¼ Cup Ramano Cheese
2oz Goat Cheese
Add Chicken stock and pureed pumpkin to a sauce pan and turn on low to keep warm.
Meanwhile, melt butter in a large pan and add the leak, sauté until translucent, about 5 minutes. Add rice and brown for 1 minute. Add white wine, stirring constantly until dissolved. Once dissolved, add two ladles of the stock/pumpkin mixture, stirring frequently. Once the liquid is dissolved, add another ladle of stock. Continue the process, adding stock and stirring frequently until rice is just slightly al dente, about 35-40 minutes. Once it is to the desired consistency, add both cheeses and salt to taste. I like to serve as a side dish since it is rich, but feel free to use as a main dish as well.
