Finely dice the onion and garlic. Peel the pumpkin and cut into bite-sized pieces. Heat 1 tbsp. butter in a pan and sauté the pumpkin, onion and garlic. Briefly sauté the risotto rice and deglaze with white wine. Add a little soup. Season the risotto with salt and pepper and cook for approx. 20 minutes, stirring regularly. Keep adding hot soup and stirring until the risotto is cooked through.
Slice the chamoignons and fry in a pan in the remaining butter. Season with salt and pepper. Chop the rocket, basil and parsley and put some aside to garnish. Mix the rest into the risotto with 2 tbsp. Parmesan. Season the risotto to taste, garnish with herbs and sprinkle with the remaining Parmesan and pine nuts.