Remove the skin from the pumpkin, remove the seeds and cut into cubes. Sauté in one third of the butter. Add half of the wine and cook covered over low heat until just tender. Remove and drain in a sieve.
Sauté finely chopped shallots in one third of the butter until translucent. Add long-grain rice and sauté briefly. Extinguish with the remaining wine and cook while stirring. Gradually add hot clear soup so that the long-grain rice is always only just covered with liquid. Season with salt, pepper and bay leaf. Cook the risotto in an open pot for about 15 minutes, stirring frequently.
Grind half of the pumpkin with a fork or crush if necessary. With pumpkin cubes, remaining butter pieces and grated cheese mix exactly under the risotto. Season with salt and a pinch of nutmeg. Remove saucepan from heat and simmer for 5 minutes.
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