Slice the shallot and sauté it in a skillet over low heat with olive oil. Meanwhile, dice the pumpkin and add it to the skillet. Add a pinch of salt, a light sprinkle of nutmeg, and 1 tablespoon of vegetable broth. Let it cook.

In a pot, toast the rice and add vegetable broth as needed. About halfway through cooking, add the pumpkin mixture. In a separate skillet, cook the speck slices until crispy to use as a garnish.

When the rice is done, stir in butter and Parmesan cheese to make it creamy. Plate the risotto and top with the crispy speck.