Cut the pumpkin into slices, peel it, and dice it into cubes. Place the cubes on a baking sheet lined with parchment paper, drizzle with a little olive oil and sprinkle with salt. Bake in a preheated oven at 350°F (180°C) for 10–15 minutes, until the pumpkin is soft. Meanwhile, clean the mushrooms, slice them, and cook them in a skillet with a little olive oil and a pinch of salt. The mushrooms should be cooked but still slightly firm. When the pumpkin is ready, mash it into a purée.

In a pot, melt the butter and sauté the chopped onion for a few minutes. Add the rice and toast it briefly. Pour in the white wine and let it evaporate. Add a little vegetable broth, then stir in the pumpkin purée.

Continue cooking the rice, adding more broth as needed, a little at a time. About 5 minutes before the rice is done, add the mushrooms to the pot. When the rice is cooked, turn off the heat and stir in the Taleggio cheese (cut into pieces) and some grated Parmesan. Serve immediately.