Heat olive oil in a large skillet over medium heat and sauté chopped onion until translucent. Stir in minced garlic and cook for an additional minute.

Add Arborio rice to the skillet and stir continuously for about 2-3 minutes until slightly toasted.

Pour in white wine and let simmer, stirring, until mostly absorbed. Add canned pumpkin and mix well.

Gradually add warm vegetable broth, one ladle at a time, stirring regularly until absorbed, about 20 minutes total.

Once rice is tender, stir in cream and Parmesan cheese until creamy, adjusting consistency with more broth if needed.

Season with nutmeg, salt, and pepper. Stir in fresh herbs and rest for a minute before serving.