Cut the pumpkin and shallot into small cubes. Sauté the shallot with 1 tablespoon of olive oil. Add the pumpkin cubes and rice. Toast the rice for a few minutes.

Start cooking the risotto by gradually adding the broth. Meanwhile, juice the pomegranate. Pour the pomegranate juice into the risotto 2 minutes before the rice is done and add the chickpeas.

Stir in the Parmesan cheese and a sprinkle of black pepper to finish the risotto.