Japanese Pumpkin Risotto with Pumpkin Seeds

Japanese Pumpkin  Risotto with Pumpkin Seeds
1 small onion, diced Cone #3
1 Tbsp minced garlic Cone #1
sea salt and pepper
3 C chopped  Kabocha  pumpkin, or squash of choice Cone #3
2 C Arborio rice
4 ½ C water plus 3 bouillon cubes
1 Tbsp fresh chopped thyme
1/4 tsp ground nutmeg
1/3 C fresh chopped Italian parsley
1/2 C grated vegan Parmesan cheese (violife)
1/2 C roasted pumpkin seeds
Preheat the electric skillet to 350 degrees. Add the oil, followed by the onions, garlic, sea salt and pepper. Cook until translucent and tender, stirring frequently, 7-10 minutes. Add pumpkin (or squash), rice, and broth (water plus boullion), and fresh thyme. Cover and set skillet on rice setting (press temp, then down arrow). Cook until rice is aldente, for about 20-25 minutes.  
Thin if necessary with water and season with remaining ingredients.  Serves 8