Heat olive oil in a skillet over medium heat, add sliced shallots, and cook for 8-10 minutes until golden brown. Drain on paper towels.

In the same skillet, add more olive oil if needed and toast the Arborio rice for about 2 minutes until translucent.

Stir in the pumpkin puree and half a cup of vegetable broth. Simmer gently while stirring frequently.

Continue adding vegetable broth one ladle at a time, allowing it to absorb before adding more, stirring continuously for about 20-25 minutes.

When al dente, remove from heat and stir in butter and Parmesan cheese until creamy.

Serve with crispy shallots on top and drizzle with additional olive oil if desired.