This Pumpkin and Mushroom Risotto is a hearty, rich, one-pan meal that's a delicious blend of creamy arborio rice, earthy shiitake mushrooms, and smooth pumpkin puree. It’s the best way to use pumpkin puree!
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Why This Recipe Stands Out
It's officially pumpkin season, and we're here for it! This Pumpkin and Mushroom Risotto is the ultimate comfort food. The delicious and unique flavors of this risotto are going to win your heart! Here's why we love this recipe:
- Perfect for Fall: The comforting flavors of pumpkin, mushroom, and creamy Arborio rice make this a dish that the whole family will love. It's a fan-favorite just like our Pumpkin Chicken Curry!
- Versatile: This recipe is versatile, allowing you to switch up the types of mushrooms or even add other vegetables. Whether you prefer Oyster, Porcini, or Chanterelle mushrooms, you're sure to end up with a delicious risotto.
- Absolutely Delicious: The combination of pumpkin puree, Shiitake mushrooms, and vegan Parmesan cheese creates a deliciously rich and creamy risotto. It's just the kind of crowd-pleaser you need for a dinner party or a cozy family dinner.
- Easy to Make: Don't let the word "risotto" intimidate you. This recipe breaks it down into easy-to-follow steps, ensuring that you end up with a perfectly creamy risotto every time.
Key Ingredients
- Shittake Mushrooms – The star of our dish, these mushrooms add a deep, earthy flavor and a meaty texture to the risotto. Make sure to remove the stems and thinly slice the caps for the best results.
- Pumpkin Puree – The unsung hero of this recipe, pumpkin puree not only adds a rich, velvety texture to the risotto but also a subtle sweetness that compliments the savory flavors of the mushrooms and shallots.
- Arborio Rice – This short-grain rice is essential for risotto as it releases starch while cooking, giving the dish its signature creamy consistency.
- Vegetarian Parmesan Cheese – This adds a salty, cheesy flavor that takes the risotto to the next level. Make sure to use a vegetarian version to keep the dish meat-free.
Substitutions and Variations
This pumpkin and mushroom risotto is a delicious and comforting dish. Here are some of our favorite variations and substitutions to make this recipe your own:
- Go for a Wild Mushroom Blend: If you're a fan of earthy flavors, this variation is perfect for you. Simply replace the Shiitake mushrooms with a blend of Oyster, Porcini, and Chanterelle mushrooms.
- Try it with Butternut Squash: For a change of pace, swap out the pumpkin puree for butternut squash puree.
- Add Some Spice: If you enjoy a bit of heat, try adding a dash of chili flakes or cayenne pepper to your risotto.
How to Make Pumpkin and Mushroom Risotto
Step 1: Heat olive oil in a skillet and sauté mushrooms until they start to brown. Season with salt and add garlic. Set aside in a bowl.
Step 2: In a separate bowl, whisk together warm vegetable broth and pumpkin puree.
Step 3: In the same skillet, sauté shallots until translucent. Add garlic and rice, and stir for a few minutes.
Step 4: Pour two cups of the pumpkin broth into the rice and let it simmer. Continue adding broth gradually until the rice is fully cooked.
Step 5: Stir in Parmesan cheese and adjust the seasoning. Top the risotto with sautéed mushrooms, Parmesan cheese, and parsley. Serve immediately
For full list of ingredients and instructions, see recipe card below.
What to Serve with Pumpkin and Mushroom Risotto
- For a hearty autumn lunch, serve this pumpkin and mushroom risotto with a side of crusty bread. The bread is perfect for soaking up any leftover risotto in your bowl, making sure nothing goes to waste!
- Want to add a little protein? Top the risotto with some grilled chicken or tofu. The savory protein complements the creamy risotto and adds a delightful textural contrast.
- For a well-rounded dinner, pair this risotto with a simple salad. The freshness of the salad will balance out the rich flavors of the risotto, creating a wholesome and satisfying meal. My cauliflower and cucumber salad, as well as my Korean beet salad work great!
Frequently Asked Questions
Absolutely! While this recipe calls for Shiitake mushrooms, you can definitely swap them out for other flavorful varieties. Oyster, Porcini, Chanterelle mushrooms, Portobello mushrooms, and Cremini mushrooms are all great choices for this risotto.
Arborio rice is the best choice for this pumpkin and mushroom risotto. Its high starch content gives the risotto a creamy texture, which is a key characteristic of this dish.
Yes, you can use store-bought pumpkin puree. However, if you have the time, homemade puree will give your risotto a fresher, more authentic pumpkin flavor.
Pumpkin and mushroom risotto can be kept in the refrigerator for up to 2 days. To reheat, simply place it in a pan over low heat and add a little bit of vegetable broth to bring back its creaminess.
Recipe
Recipe
Mushroom And Pumpkin Risotto
Video
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!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Cathy R says
Wow!! Another great recipe from Lavender and Macrons!! It was delicious! The only thing I changed was to double the amount of pumpkin and use a total of 1/4tsp of salt. This recipe is a keeper. Thanks Iryna!
Iryna Bychkiv says
Cathy, thank you so much for your lovely comment and 5-star rating! I'm happy you enjoyed this risotto recipe!:)