1. Heat butter and oil in a large saucepan or skillet over medium-high heat.
2. Once hot, add onion and garlic, cooking for 3 to 5 minutes, until fragrant.
3. Then add in rice and cook for 1 to 2 minutes.
4. After that time, add in pumpkin and mushrooms, cooking for another minute or two.
5. Then add 1 cup of the hot stock, simmering and stirring continuously, until the liquid is almost absorbed, about 5 minutes.
6. Continue that process until all 4 cups of broth have been added and the rice is tender, approximately 20 minutes.
7. Then, stir in the parmesan cheese, and add a little more salt and pepper to taste.
8. Serve the risotto in bowls, top with parsley, then enjoy!
