How to Make Delicious, Easy Pumpkin and Mushroom Risotto (with photos!)

One of the great ways to use pumpkin puree is to add it to a risotto. My Mushroom And Pumpkin Risotto is easy and delicious one pan dinner recipe with flavors of fall. 

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Mushroom Pumpkin Risotto

Everyone in my family are big risotto fans. Husband loves it, kids love it too.

We make (or more accurately to say "I make") all kinds of it: Mushroom Risotto, Tomato Miso Risotto, Farrotto, you name it. But when fall arrives and brings us pumpkins, we make pumpkin risotto.

That's right. Today, we're talking pumpkins and mushrooms.

Even though I mostly make sweet pumpkin treats like Pull Apart Pumpkin Bread or Pumpkin Pie, savory pumpkin recipes sure deserve their place too.

Just try my savory Pumpkin Fritters and you'll know what I mean.

This creamy, flavorful goodness, which is my Mushroom And Pumpkin Risotto is basically autumn in a pan.

It's vibrant, and flavorful and makes a delicious and healthy vegetarian meal for the whole family.

Why is this creamy pumpkin risotto so yummy?

a) Mushrooms. My fall favorites have so much flavor. In the case of my recipe, Shiitake mushrooms are those flavor inducers. This risotto is one of the best vegan mushroom recipes and I have no doubt you'll love it too.

If you can't find Shiitake, go ahead and use Portobello mushrooms. They are big and "meaty" and can create amazing recipes. Hint - my Mushroom Bolognese or Mushroom Lasagna is proof.

Needless to say, if you live in an area with a good variety of wild mushrooms, please use those. Maitake mushrooms and Chanterelles will make any dish taste exquisite.

b) Pumpkin. To make life easier, I used a canned pumpkin puree.

But if you want, you can buy small pumpkin, cut it into small cubes, roast it for about 25 minutes at 400 F and add it to a risotto instead of a pureed pumpkin.

How do I make pumpkin risotto?

1. Cook the mushrooms

Wash Shiitake mushrooms and remove the stems.

Thinly slice the caps and sauté them in a pan with 2 tablespoons of oil until mushrooms begin to brown. This will take you 5-7 minutes.

Season with salt, add minced garlic and cook for 30 more seconds. Garlic will infuse mushrooms with a beautiful garlicky flavor.

Remove pan from the heat and transfer mushrooms to a clean bowl.

2. Prepare pumpkin "broth"

In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.

3. Cook risotto 

Wipe the pan and put it back on a heat. Add a few tablespoons of oil and sauté shallots for 3 to 5 minutes until translucent.

Add garlic and cook for 30 more seconds.

Stir in Arborio rice and toast stirring constantly for a few minutes.

Pour two cups of pumpkin broth into the rice, add salt, pepper, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.

Continue adding broth, 1-2 ladles at a time until rice is fully cooked. If needed, you may want to add another a cup or two of broth.

4. Add mushrooms and cheese

Stir in vegan Parmesan cheese or a regular Parmesan if you're not vegan. If needed - adjust salt and pepper and remove pan from the heat.

Divide Mushroom And Pumpkin Risotto among serving bowls. Top with sautéed Shiitake mushrooms, sprinkle with more Parmesan cheese if you like and some chopped parsley.

Devour immediately! Healthy and delicious!

If you're following WFPBNO diet, here's how to make this pumpkin risotto compliant:

• omit olive oil. Sauté mushrooms and shallots in a dry non-stick skillet. If necessary (if vegetables stick) add a tablespoon of vegetable broth.
• replace vegan Parmesan with dairy-free vegan cashew Parmesan.

I have Risotto leftovers, can I eat it on the next day?

I recommend to consume dishes containing mushrooms on the same day they are cooked.

Can I substitute Butternut Squash for Pumpkin?

Absolutely. Butternut Squash and Pumpkin are almost the same thing to me, they have similar texture and taste.

But since butternut squash is not sold in cans, you'll have to roast it first before adding to a risotto.

What to serve with Pumpkin Risotto?

I recommend pairing this dish with light vegetable salads, such as my Cauliflower And Cucumber Salad or Korean Beet Salad.

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

Similar Recipes

If you want to learn more, check out my web story about Vegan Pumpkin And Mushroom Risotto.

Recipe

Mushroom And Pumpkin Risotto

Celebrate fall with this healthy, creamy and SO delicious Mushroom Pumpkin Risotto! It's easy to make and great for vegetarian weeknight dinner.

4.72 from 32 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 404kcal

Author: Iryna

Ingredients

• ▢ 5 oz Shiitake mushrooms (see the notes)* stems removed, caps thinly sliced
• ▢ 4 tablespoon olive oil divided
• ▢ 2 cloves garlic finely minced
• ▢ ¾ c pumpkin puree
• ▢ 3-4 c vegetable broth
• ▢ 1 c Arborio rice
• ▢ ½ c vegan Parmesan cheese grated
• ▢ 1 shallot minced
• ▢ ¾ teaspoon salt divided
• ▢ ¼ teaspoon pepper
• ▢ 4 tbsp Italian parsley chopped

Instructions

• Heat 2 tablespoons of Olive oil in a medium skillet and over medium heat. 
• Add mushrooms and sauté them until mushrooms begin to brown, about 5-7 minutes. Season with ¼ teaspoon of salt, add 1 minced garlic and cook for 30 more seconds. Remove pan from the heat and transfer mushrooms to a clean bowl.
• In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.
• Wipe the pan and put it back on heat. Add 2 tablespoons of oil and sauté shallots for 3-5 minutes until translucent. Add the remaining clove of garlic and cook for 30 more seconds.
• Stir in Arborio rice and toast stirring constantly for a few minutes. Pour two cups of pumpkin broth into the rice, add the remaining ½ teaspoon of salt, pepper, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.

  Continue adding broth, 1-2 ladles at a time until rice is fully cooked. If needed, you may want to add another a cup or two of broth.
• Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat. 
• Arrange risotto among serving bowls. Top with sautéed Shiitake, sprinkle with more Parmesan cheese if you like and some chopped parsley.
• Serve immediately!

Video

Notes

*You can also make this Pumpkin Puree Risotto with other types of mushrooms. But just make sure to choose the most flavorful ones: Oyster mushrooms, Porcini, Chanterelle are all great choices.

Nutrition

Calories: 404kcal | Carbohydrates: 49.6g | Protein: 12.2g | Fat: 17.8g | Saturated Fat: 3.5g | Cholesterol: 9mg | Sodium: 1218mg | Potassium: 380mg | Fiber: 3.6g | Sugar: 3.4g | Calcium: 110mg | Iron: 2.3mg

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