Serves 4 as a main dish; 8 or more as a side

• 8 TBSP Butter, divided
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups arborio rice
• 1 (15-oz) can pumpkin puree
• 1/2 cup dry white wine
• 3 cups vegetable or chicken broth
• 2 TBSP olive oil
• 12 ounces mushrooms, cut into large pieces
• 3 sprigs thyme
• 4 garlic cloves, crushed
• ½ teaspoon red pepper flakes, for garnish (if desired)
• Parmesan cheese, for garnish

1. Heat oven to 350°F.
2. In a Dutch oven, over medium heat, melt 4 Tablespoons butter. Add the garlic and onion, cooking for 3 minutes, or until onion is translucent. Add salt and pepper. Stir in arborio rice and cook for 1 minute. Slowly add white wine and stir until the wine is nearly absorbed by the rice.  Add the pumpkin puree and broth. Stir until the liquid is just beginning to simmer.
3. Cover with a tight-fitting lid and place in the oven. Cook for 25-30 minutes, until the rice is just cooked and tender.
4. While rice is cooking, in a large skillet, heat oil over medium-high heat until just beginning to smoke. Arrange the mushrooms in the skillet in a single layer and cook, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, and continue to cook, stirring often, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Spoon butter over mushrooms until butter smells nutty, about 4 minutes.
5. Remove the mushrooms from the skillet with a slotted spoon, and serve on top of the risotto.  Garnish with parmesan before serving.