Set Instant Pot on "Sauté". Add oil, garlic, shallots, herbs and rice. Stir and cook for 10 minutes.
Add white wine, lemon juice and filtered water to pot. Stir and sauté another 5 minutes, stirring frequently.
Stir in pumpkin puree and cook until all liquid is absorbed, continuing to stir frequently.
Add rest of filtered water/veggie broth to pot. Place on rice setting and cook until remaining liquid is absorbed.
Dish out Pumpkin Mushroom Risotto recipe onto plates. Top with fresh sage, vegan Parmesan & sauteed mushrooms. Serve with crusty bread. Enjoy!