Heat 4 tbsp oil in a pan, stir in the diced pumpkin and paprika and cook gently until the pumpkin is tender. Remove from the heat and set aside.
Heat the remaining oil in a wide pan and gently fry the shallots until translucent. Add the rice and stir for 3 minutes until all the rice is coated with the oil.
Add the white wine, cook for 1 minute then gradually add the stock, stirring all the time. Continue until the rice is tender and creamy then stir in the chestnuts, squash and herbs.
Season with salt and pepper and serve immediately.