In a medium saucepan, mix together the vegetable stock and pumpkin puree over medium heat. Bring to a boil and reduce the heat to a simmer and cover.
Melt the vegan butter in a large saucepan over medium heat. Then, add the shallot and salt. Cook until softened, about 2-3 minutes. Add the thyme and Arborio rice and cook for another minute.
Next, add the white wine vinegar and a ladle ( or cup ) of the warm vegetable pumpkin stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition.
Cook until the rice is done and is creamy in texture, this will take about 30-35 minutes.
Mix in the vegan parmesan, chopped parsley, and nutmeg. Add salt and pepper to taste. Top with the remaining parsley, and chopped pecans. Serve immediately.
