Print

Pumpkin and Mushroom Risotto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin and Mushroom Risotto is a rich and comforting dish that combines sweet roasted pumpkin, earthy mushrooms, and creamy arborio rice for a perfectly balanced vegetarian meal ideal for cozy evenings or elegant dinners.

Ingredients

  • 1 1/2 cups arborio rice
  • 2 cups pumpkin, peeled and diced
  • 2 cups mushrooms, sliced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth, warmed
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized. Set aside.
  2. Keep the vegetable broth warm in a saucepan over low heat.
  3. In a large skillet or heavy-bottomed pot, heat the remaining olive oil and butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for 1 minute.
  4. Add the sliced mushrooms and cook until they release their moisture and turn golden brown.
  5. Stir in the arborio rice and toast for 1–2 minutes, coating each grain in oil.
  6. Pour in the white wine and stir until mostly evaporated.
  7. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18–20 minutes until the rice is creamy and tender with a slight bite.
  8. Gently fold in the roasted pumpkin and thyme.
  9. Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
  10. Let rest for 2–3 minutes before serving.

Notes

  • Stir frequently to release starch and achieve a creamy texture.
  • Substitute butternut squash for pumpkin if preferred.
  • Omit wine and use extra broth if desired.
  • For a vegan version, replace butter and Parmesan with plant-based alternatives.
  • Freezing is not recommended as the texture may become grainy.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-and-mushroom-risotto/