Pumpkin Risotto

I've been making lots of pumpkin things this fall because I've felt festive.  So for Thanksgiving yesterday, I tried making risotto for the first time and I thought it was a success, though if you have to reheat it, I would suggest undercooking it slightly, as the reheating made it a little too sticky and soft.  I combined two recipes, a vegan one that I didn't really like the spices of and one with sage and thyme but made with chicken broth, butter and cheese to get a vegetarian (but not vegan) option which I think took the best flavor but that my brother could still eat.  So here it is:

• 1 cup dry white wine
• 4 cups vegetable stock (not bouillon, this is the kind of thing where you really can taste the stock, so use the good stuff)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup uncooked Arborio rice
• 1 cup LIBBY'S® 100% Pure Pumpkin (I used more to finish off a can)
• 1 teaspoon fresh thyme leaves or chopped fresh sage leaves (I used dried)
• 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
• 1 tablespoon butter
• Ground black pepper to taste

Directions

1. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
2. Stir in wine. Reduce heat to medium; add broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. 
3. Stir in cheese and butter until melted. Season with pepper.