Heat butter and oil together in a large saucepan or frypan.

Gently cook the onion and garlic.

Add the rice and cook, stirring until the rice is coated in the oil mix.

Cook this about 1 minute.

Stir in the pumpkin and mushrooms.

Pour over 1 cup of the hot stock.

Cook, stirring often until the liquid is almost all absorbed.

You don't want the liquid to be boiling in with the rice, just a gentle simmer.

Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.

This takes about 20 minutes.

You don't need to stand there stirring the whole time if you use a non-stick pot and return often.

Stir in the parmesan cheese,seasoning and parsley.

It will go lovely and sticky with the cheese.

Serve immediately.