2lbsassorted mushrooms e.g. brown capbutton, chestnut, fresh and dried
Heat the olive oil in a large pan.
Add the chopped onion, garlic mushrooms, celery, spring onion and bacon and cook for 8-10 minutes over a low heat.
Next add the rice and cook for 3-4 minutes until it all becomes coated and glistening. Add wine. Add the stock a little at a time allowing the rice to absorb the liquid before adding more, continue until all the liquid has been absorbed.
Next add the sliced pumpkin, mushrooms, herbs, parsley and adjust the seasoning. Simmer slowly untill all the liquid has been absorbed.
Garnish with a little Mascarpone cheese, and Parmesan shavings.