Pumpkin & Mushroom Risotto

5 from 5 votes

This 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 mushrooms. It's the ultimate comfort food!

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 608

Author Jessica Kwon

Ingredients

4 cups low sodium broth chicken or vegetable
3-4 sprigs fresh thyme optional
5-6 leaves fresh sage optional
1 tablespoon cooking oil
4 oz cremini mushroom thinly sliced; about 2 cups
2 tablespoon butter divided
2-3 cloves garlic minced
1½ cups arborio rice
½ cup dry white wine like a Sauvignon Blanc
⅓ cup canned pumpkin purée
¼ teaspoon pumpkin pie spice
½ cup grated Parmesan cheese
Kosher salt and pepper to taste

US Customary - Metric

Instructions

In a small pot, add broth, thyme, sage, and 1 teaspoon salt. Covered and keep warm over medium-low to low heat throughout cooking.
In a large wide pan, heat oil over medium-high heat. Add mushroom and sauté until caramelized and deep brown, about 3-5 minutes. Towards the end, turn heat down to low and season with a pinch of salt and pepper. Then transfer mushrooms to a plate and set aside.
Add 1½ tablespoon butter to the pan. Let melt over low heat, then add garlic to cook for 30 seconds. Increase heat to medium-high and add arborio rice. Stir constantly to toast until lightly golden, about 3-4 minutes.
Pour in white wine and stir constantly until completely absorbed, about 2-3 minutes. There should be no steam visible.
Use a ladle to transfer enough warm broth to cover the rice, about 1¼ cups. Keep the pan at a constant simmer with a few rapid bubbles in the center and stir often until rice absorbs almost all of the broth, about 5-6 minutes. Repeat twice, cooking for a total of 17-20 minutes. Rice should be al dente, thick, and creamy. You should have about ¼ cup or less of broth remaining.
Turn the heat down to low. Stir in pumpkin and pumpkin pie spice. Simmer for 2-4 minutes, stirring occasionally.
Turn off the heat. Add Parmesan cheese, remaining ½ tablespoon butter, and last ladle of hot broth. Stir until cheese and butter are completely melted and risotto is super creamy. Either stir in or top with caramelized mushroom. Season to taste and serve immediately.

Notes

Storing Leftovers: Risotto is best served fresh as the texture changes as it sits. However, if you have leftovers, 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. It's best served as fresh as possible.
Reheating: Reheat 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.
Substitutions/variations:
- Substitute white wine 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. You can also leave it out if needed.
- Feel free to use any fresh herbs you like. Try rosemary, fennel, parsley, basil, or saffron in the broth.
- To make this vegetarian, use vegetable stock in place of chicken stock.
- 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.

Nutrition