Grate the pumpkin flesh, season lightly with salt, pull half an hour, squeeze well, collect the juice. Heat oil, sweat chopped garlic, add chopped green onions and sweat. Fold in paradeis pulp and paprika powder, steam pumpkin flesh for 3-4 min, season with nutmeg, add a small amount of pumpkin juice and sugar and simmer on low heat for 5 min while stirring.
Heat remaining oil, sauté finely chopped shallots. Sweat long grain rice until the grains are translucent, extinguish with wine, season with salt and little pepper. Stir in pumpkin flesh, gradually add vegetable stock, simmer for about 15 min while stirring.
In the meantime, heat oil and butter, fry mushrooms for 3 to 4 minutes, season with salt and pepper, add chopped shallots and garlic, mix 2/3 of the mushrooms, chopped parsley and butter into the risotto, gradually add grated Parmesan.
Arrange on hot plates, mix the remaining mushrooms with parsley and place on the risotto form.
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