Sautéed mushroom and pumpkin risotto | Australian Mushrooms

Ingredients

• 2 garlic cloves minced
• ½ medium brown onion, finely diced
• 1 cup arborio rice
• ⅓ cup crisp white wine for cooking
• 1 cup (270g) pumpkin puree
• 500 ml vegetable stock
• 2 sprigs fresh thyme leaves
• ½ cup parmesan cheese, grated
• Cracked pepper to taste
• Unsalted butter for cooking
• 1 ½ cups of mixed mushrooms - Swiss, cups and flat mushrooms - finely sliced
• 1 sprig fresh thyme leaves
• Extra shaved parmesan cheese
• 1 tbsp roughly chopped parsley