Pumpkin and Mushroom Risotto

This easy Pumpkin and Mushroom Risotto takes an Italian classic to new heights by infusing it with pumpkin purée and caramelized mushrooms. Each spoonful is delightfully spiced and creamy while oozing with cheesy goodness and meaty mushroom. It's the ultimate comfort food!

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• 🎃 The Best Sweet and Savory Dinner
• 🧂 Ingredients
• 🔪 How To Make Pumpkin & Mushroom Risotto
• 💭 Top Tips
• 🥡 Storing & Freezing
• 📖 Recipe FAQs
• 🍽 Looking For More Pumpkin?
• 📋 Recipe
• 💬 Reviews

🎃 The Best Sweet and Savory Dinner

Risotto is derived from the Italian word "riso," or rice. This northern Italian staple is made by cooking short-grain rice in broth. Ingredients like butter, garlic, and cheese give this classic dish its signature taste. As the rice cooks, it releases starch to become thick, sticky, and creamy.

Risotto funghi is one of the most popular variations - but why not up the ante by doubling the vegetables? Canned pumpkin is a simple addition that makes the risotto extra creamy, nutty, and cozy. The sweet and nutty squash pairs wonderfully with umami-rich mushroom and salty cheese. Simply put, pumpkin and mushroom belong together!

Cheesy mushroom and pumpkin risotto feels decadent, but it's actually vegetable forward and healthy! It's perfect for a chilly fall or winter night - and it's much simpler than you think!

For more easy soul-warming comfort foods, Tortellini and Sausage Bake, Instant Pot Pork Ragù, and One-Pot Sausage and Couscous are some of my favorites.

Why You'll Love It

• Easy: Risotto has a reputation of being high-maintenance and intimidating, but it actually isn't! Just keep an eye on the heat level and trust this tried-and-true simple recipe.
• Versatile: Serve this tasty mushroom pumpkin risotto as a holiday appetizer or weeknight entrée. It's also great for date night, family dinners, or a casual dinner for one. This delicious recipe truly works anywhere, anytime!
• Healthy: This unique risotto has double the vegetables and a modest amount of butter and cheese compared to restaurants' versions. It's much healthier to make it at home so you can use high-quality ingredients. And as written, this recipe is vegetarian and gluten free.

🧂 Ingredients

• Broth: I usually use chicken broth because it's what I have on hand, but use vegetable broth if you want to keep this vegetarian. I also recommend using unsalted or low-sodium broth to have better control of the seasoning. My favorite brand is Bonafide Provisions for their clean ingredients - they have both chicken and vegetable broth.
• Fresh thyme and sage: I infuse the broth with fresh herbs to create a subtle, cozy flavor in the risotto. This would be a great way to use up leftover herbs from Thanksgiving too.
• Mushroom: Any type of mushroom would work here! I use cremini (baby bella) because they're easy to find and affordable. Feel free to use oyster, wild, shiitake, chanterelles, or even gourmet mushroom.
• Butter: I recommend using unsalted butter. We use it twice in this recipe - to toast the garlic at the beginning and to create a silky finish at the end.
• Garlic: Feel free to also add shallots or yellow onion.
• Arborio rice: You need a starchy, short-grain rice to achieve the silky creaminess that is risotto. Arborio rice is classic, but you can also use Carnaroli (like acquerello rice) or Vialone Nano varieties.
• White wine: Adds acidity to the dish. Use a dry, affordable wine that you like to drink. I recommend Sauvignon Blanc. The alcohol cooks off so this dish is still good for kids, but you can leave it out if preferred.
• Pumpkin: Canned pumpkin purée keeps this recipe simple. Make sure it's 100% pumpkin without any other ingredients. To substitute with fresh pumpkin, cube and roast at 400ºF for 25-30 minutes, then mash.
• Pumpkin pie spice: If you've never tried it in savory dishes, you're missing out! Just a pinch adds a floral note that intensifies the pumpkin flavor and makes this unique risotto super cozy.
• Parmesan cheese: Use freshly grated or a block for better quality. Pecorino Romano would be a great substitute here. If you're vegetarian, double check the ingredient list for "animal rennet".

Substitutions & Variations

• If you don't have or like white wine, you can substitute it with ⅓ cup chicken broth + 1 teaspoon lemon or lime juice or just ¼ cup white wine vinegar. Make sure not to use white distilled vinegar, which will overpower this dish. 
• Fresh herbs make a big impact. Rosemary, fennel, parsley, basil, or saffron would be great additions as well.
• If using dried herbs instead of fresh, use half the amount directed..
• For more protein and heartiness, add your favorite meat. Chicken, sausage, or bacon would work great here.
• Feel free to add in more vegetables if you'd like. Spinach, asparagus, kale, cauliflower, or peas are delicious in the fall. I recommend cooking them separately in the beginning and stirring it into the pumpkin risotto at the end.
• Butternut squash would be a great substitute for pumpkin in this recipe. You can used the canned version or roast and mash it yourself.
• To make this dairy-free, use vegan butter and a Parmesan cheese substitute like nutritional flakes or vegan Parmesan cheese.
• To make it vegan, use vegan butter, vegetable broth, and vegan Parmesan cheese or nutritional flakes.

🔪 How To Make Pumpkin & Mushroom Risotto

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

STEP ONE: First, add all of the broth along with the fresh herbs to a saucepan. Season it until it tastes flavorful - it will depend on how salted your broth already it. Cover the pot with a lid and keep warm over medium heat.

STEP TWO: Meanwhile, heat oil in a large pan. Add the sliced mushroom and sauté over high heat until deep brown, about 4-5 minutes. Season with a pinch of salt and pepper, then turn off the heat and transfer to a plate.

STEP THREE: To the same pan, add 1½ tablespoon butter with the heat still off. Let the residual heat melt the butter, then stir in the garlic and toast until fragrant, about 30 seconds.

STEP FOUR: Turn heat back on to medium-high and add the rice. Toast for 2-3 minutes until lightly golden, stirring frequently. This will toast the rice for a nuttier flavor.

STEP FIVE: Next, pour in the white wine and stir immediately. Let it reduce completely until the wine is all absorbed. You'll know when there is very little steam left, which indicates the level of moisture. It should take about 3 minutes.

STEP SIX: Use a ladle to add enough hot broth to the rice until it's covered. The broth should make a sizzling sound every time it's added - if not, make sure your risotto pan and the broth is hotter. Stir the rice often to ensure even cooking and make sure there's a constant, gentle simmer. There should always be several small to medium sized bubbles. When the broth is almost all absorbed, repeat with more broth. It should take 5-6 minutes between each addition of broth for a total of 3 broth additions.

STEP SEVEN: Once the rice is al dente, thickened, and creamy, lower the heat to medium-low. It's ok if there's still a lot of unabsorbed broth. Stir in the pumpkin purée and pumpkin pie spice, letting simmer for a couple minutes.

STEP EIGHT: Finally, turn off the heat. Add the Parmesan cheese, remaining butter, and one last small ladle of broth. Stir well until cheese is all melted and season to taste. Either add the sautéed mushroom on top or stir into the risotto. Serve while hot and enjoy!

💭 Top Tips

• Keep the broth warm in a separate pot throughout the cooking process. Adding cold broth instead of hot disrupts the risotto's cooking and will result in a gummier texture.
• The best way to clean mushrooms is to use a wet paper towel to wipe off any dirt. Do not rinse or soak them in water because they can get waterlogged, which will prevent them from caramelizing.
• To get deeply brown, caramelized mushrooms, sauté them in oil without salt first. Wait about 4-5 minutes before seasoning them. Salt draws water out of vegetables and seasoning them earlier will result in steaming instead of caramelizing.
• Don't rinse the arborio rice before cooking it. You'll rinse off the starch content in the rice, which is essential for creamy risotto.
• Use a large sauté pan with a wide flat bottom and straight, tall edges. This allows for more even cooking so you won't have to be constantly stirring. Also, more space in the pan allows the liquid to evaporate faster, resulting in perfectly cooked risotto that is neither soupy nor mushy. My favorite pan is from Caraway.
• Restaurants usually serve risotto in a shallow bowl or plate that's warm. As risotto cools, it sets up and loses it softness. A warm plate will extend its creaminess.

What To Serve With Risotto

Since Pumpkin Mushroom Risotto is thick and creamy, I recommend serving a light accompaniment. Watermelon Beet Salad or Fall Harvest Salad are some of my favorites. This risotto is also a great side dish to Baked Lemon Chicken Tenders with Tomatoes and Zucchini

And you can't forget dessert! To continue with the fall theme, try No Bake Pumpkin Cheesecake Bars and Apple Chai Bars are delicious options.

🥡 Storing & Freezing

Storing: Risotto is best served fresh as the texture changes as it sits. However, if you have leftover Pumpkin Mushroom Risotto, let it cool completely before storing. Then place into an air-tight container and store in the fridge for up to 4 days.

Freezing: I do not recommend freezing risotto. The texture of both the risotto and mushroom will change and not be as pleasant.

Reheating: Reheat any leftovers in a small pot on the stove over medium heat. Add a splash of water or broth to loosen and gently stir until warm. You can also microwave it in 1-minute intervals with a little broth if needed.

📖 Recipe FAQs

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