Whole Grain Pumpkin Risotto

Name: Whole Grain Pumpkin Risotto
Ingredients: 1 tablespoon extra virgin olive oil or grass fed butter; 1/2 teaspoon sea salt; 1 small/medium onion, minced; 1 cup sweet brown rice, short grain brown rice, or farro; 1 bay leaf; 2 cups light vegetable broth or chicken stock; 1 cup water; 2/3 cup pumpkin purée from kabocha, sugar pie, red kuri or blue hubbard pumpkin (instructions below); 1 lemon, zested and juiced; 1/4 teaspoon ground nutmeg; 1/4 cup creamy unsweetened nut milk or whole milk from grass-fed cows; 1/4 teaspoon ground black or white pepper (about 5 turns on a grinder); grated parmesan, to serve; chopped cilantro, to serve