Craving a rich, hearty, one-pan meal that warms your soul? This Pumpkin and Mushroom Risotto recipe is your answer! It's a delicious blend of creamy Arborio rice, earthy shiitake mushrooms, and smooth pumpkin puree. It’s the best way to use pumpkin puree!
Pumpkin and mushroom risotto is an Italian classic with a unique fall-inspired spin. Made with wholesome ingredients, this dish is a wonderful choice for a homemade dinner that feels like a special treat.
- What is Pumpkin and Mushroom Risotto?
- Why This Is The Best Pumpkin and Mushroom Risotto Recipe
- What You Need to Make Pumpkin and Mushroom Risotto At Home
- How to Make Pumpkin and Mushroom Risotto Step by Step
- Tips For Making the Best Pumpkin and Mushroom Risotto
- Serving Suggestions
- Recipe Variation Ideas for Pumpkin and Mushroom Risotto
- Frequently Asked Questions
- How to Store Leftover Pumpkin and Mushroom Risotto
- Similar Recipes
What sets this recipe apart is the combination of Shiitake mushrooms and pumpkin puree. The Shiitake mushrooms lend a pleasing earthy taste and texture, while the pumpkin puree adds a hint of sweetness and a smooth finish. Give this pumpkin and mushroom risotto recipe a try and trust me you won’t regret it!
Read on to learn exactly how to make this delicious pumpkin and mushroom risotto recipe today!
What is Pumpkin and Mushroom Risotto?
Pumpkin and mushroom risotto is a delightful and savory dish that combines the sweet, earthy flavors of pumpkin and the robust, umami notes of mushrooms. This recipe uses Arborio rice, a high-starch, short-grain rice that lends a creamy texture to the dish, making it a comforting meal that is both hearty and satisfying.
The sweetness of the pumpkin puree perfectly compliments the savory mushrooms, creating a dish that is comforting and satisfying. This risotto is a fantastic way to impress your family or guests with a homemade meal that tastes like it came straight from a gourmet restaurant. It has all the fall flavors with a classic twist and I’m sure you’re going to love it!
Why This Is The Best Pumpkin and Mushroom Risotto Recipe
Perfect for fall: The delicious and unique flavors of this risotto are going to win your heart! It has the perfect combination of fall flavors that are comforting and incredibly tasty!
Family favorite: The comforting flavors of pumpkin, mushroom, and creamy Arborio rice make this a dish that the whole family will love. It's a fantastic way to sneak some vegetables into a meal without anyone noticing!
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.
What You Need to Make Pumpkin and Mushroom Risotto At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious pumpkin and mushroom risotto recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Shiitake mushrooms: These mushrooms are the star of this dish. They add a deep, earthy flavor that pairs perfectly with the pumpkin. You can also use other types of mushrooms like Oyster, Porcini, or Chanterelle for a different twist.
Olive oil: This is used to sauté the mushrooms and shallots, adding a subtle richness to the dish.
Garlic: Garlic is a flavor powerhouse that will infuse the risotto with a savory depth.
Pumpkin puree: The pumpkin puree gives the risotto its unique, creamy texture and sweet undertone.
Vegetable broth: This forms the liquid component of the risotto, helping to cook the rice and meld the flavors together.
Arborio rice: This type of rice is ideal for risotto as it absorbs the broth well, resulting in a creamy, tender dish.
Vegan Parmesan cheese: This adds a tangy, cheesy flavor to the risotto without the use of dairy.
Shallot: Shallots add a delicate, slightly sweet flavor that complements the other ingredients.
Salt: Salt enhances the flavors of the other ingredients, making them pop.
Pepper: Pepper adds a bit of heat and complexity to the dish.
Italian parsley: Chopped parsley adds a fresh, herby touch to the risotto, balancing the rich flavors.
How to Make Pumpkin and Mushroom Risotto Step by Step
Making this incredible pumpkin and mushroom risotto recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
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 regular Parmesan if you're not vegan. If needed, adjust the salt and pepper and remove the 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 the 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.
Tips For Making the Best Pumpkin and Mushroom Risotto
Choose your mushrooms wisely: This recipe calls for Shiitake mushrooms, but you can also use Oyster, Porcini, or Chanterelle mushrooms. Just make sure to choose the most flavorful ones for best results.
Use quality olive oil: The flavor of olive oil can greatly affect the overall taste of your risotto. Using a good quality olive oil can enhance the flavor of your dish.
Gradually add the broth: When cooking the Arborio rice, add the pumpkin broth gradually. This allows the rice to absorb the liquid and become creamy.
Don't forget the cheese: Stir in vegan Parmesan cheese before removing the pan from heat. This gives your risotto a deliciously cheesy flavor and creamy texture.
Finishing touches matter: Before serving, top your risotto with sautéed Shiitake, a sprinkle of Parmesan cheese, and some chopped parsley. These finishing touches add flavor and make your dish visually appealing.
- 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!
Recipe Variation Ideas for Pumpkin and Mushroom Risotto
This delicious pumpkin and mushroom risotto recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
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. This will give your risotto a unique, rich flavor and a delightful variety of textures.
Try it with butternut squash: For a change of pace, swap out the pumpkin puree for butternut squash puree. The butternut squash will add a slightly sweeter, nuttier flavor to your risotto that's absolutely delicious. Alternatively, you can try my butternut squash curry!
Add some spice: If you enjoy a bit of heat, try adding a dash of chili flakes or cayenne pepper to your risotto. The added heat will contrast nicely with the earthy mushrooms and sweet pumpkin, creating a complex flavor profile that's sure to impress.
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.
Yes, you absolutely can. 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
Yes, you can make this risotto vegan. Simply replace the Parmesan cheese with a vegan cheese of your choice. There are many vegan Parmesan alternatives available in the market.
How to Store Leftover Pumpkin and Mushroom Risotto
I recommend consuming dishes containing mushrooms on the same day they are cooked. But if you really want to store some leftovers, you can store them in an airtight container in the fridge for up to two days.
I don’t recommend freezing this risotto dish, as it can greatly alter the consistency and texture of the dish.
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.
Mushroom And Pumpkin Risotto
- 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
- 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!