Roasted Pumpkin Risotto

Serves 4

1 small pumpkin, peeled, deseeded, and cut into ½-inch chunks
3 tablespoons olive oil
Kosher salt & freshly cracked black pepper
3 tablespoons unsalted butter
1-1/2 cups risotto rice
4 shallots, finely diced
4 cloves garlic, finely chopped
1 small onion, finely diced
1 quart chicken stock
2 tablespoons parsley, chopped
2 ounces shaved Parmesan cheese for garnish