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Heat the stock in a saucepan and keep it covered next to you.
Heat olive oil in a 3-liter saucepan over medium heat.
Add the onion, garlic, and rosemary, and saute until caramelized.
Add the rice and saute for 2-3 minutes stirring with a wooden spoon.
Pour in the wine and cook until it drains completely. Stir in the thyme. Season with salt and pepper.
Add ½ cup of the stock to the rice and cook stirring occasionally until it absorbs it all.
Add another ½ cup and again stir until it absorbs it all.
Repeat until all stock is used up and the rice is cooked but still retains a bite (al dente).
Stir in the pumpkin, feta, and sun-dried tomatoes. Cook for 1-2 minutes for the flavors to blend.
Remove from the heat and stir in the butter. Taste for additional seasoning.
Serve immediately with extra feta or sun-dried tomatoes on top if you like.