Boil the water in a pot and have it ready to start slowly adding it to the rice. Also shrewd your field pumpkin
In a different pan melt the butter, when melted add the rice and stir for 2 minutes ( or until the rice is completely covered in butter)
Start adding water until the rice is covered and stir it until all the water disappears
Add the shredded field pumpkin to your rice and keep adding water the same way as before (cover the rice and wait for it to evaporate)
Add the salt, pepper and nutmeg
Keep adding the water until the rice is cooked to your liking
When the rice is fully cooked add the cheese and incorporate it to your risotto
Let it rest for 5 minutes and then serve it.