Heat 60g of butter in a large, heavy-based frying pan.
Add the pumpkin and carrot and cook for 6-8 mins, or until tender. Mash slightly with a potato masher.
In a separate saucepan heat the stock over medium heat and keep the stock at
simmering point.
Add the rice to the vegetables and cook for 1 minute, stirring constantly, until the grains are translucent.
Ladle in 125ml of hot stock and stir well. Reduce the heat and add the stock little by little, stirring constantly for 20-25 minutes, or until the rice is tender and creamy. You may not need to add all the stock, or you may run out and need to use a little water-every risotto is different.
Remove from the heat, add the remaining butter, the cheese and nutmeg, season with freshly ground black pepper and stir thoroughly.
Cover and leave for 5 minutes before serving.