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.
If you want to learn more, check out my web story about Vegan Pumpkin And Mushroom Risotto.
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!
I had to add like 4 cups of water to this recipe, I added an extra cup of stock when i realized it was too dry and it was really too salty after that. I followed it the recipe as is so I was pretty bummed, also if you use different mushrooms I suggest cooking them for longer. I'm going to try it again, I live in Denver so maybe that affected things and I do just need to add a bunch of water.
Hi Hannah! Thank you for your comment! Yes, good that you added more stock as indeed the amount of stock necessary for risotto may vary. Mushrooms generally don't take longer than 10 minutes to cook, but again it varies depending on the kind of mushroom. I hope you'll give this recipe a try one more time and I'm going to add more notes to my recipe regarding the amount of broth.
This is just the perfect comfort food for this Winter. I also love that you got two of my favourite veggies into the risotto! I'll be making this again soon...
Zeke Barber says
oh yum! We love pumpkin risotto and this looks amazing!
Kristen Wood says
This was so very tasty! We can't wait to make it again!
Claudia Lamascolo says
What a delicious new dish for me to try love all the ingredients, especially being pumpkin season!
Tawnie Kroll says
We made this last night for dinner and we can't stop talking about how good it was!! Will be making all Autumn long, it's a keeper! Thanks!!
This was my first time making risotto and I had to make a few substitutions due to ingredient availability but it turned out great and is definitely a recipe I’ll keep around for future use. Thanks!
Alex, thank you so much for your comment and 5 star rating! I'm happy you enjoyed this recipe!
Will try this recipe one of these days.. This one looks delicious..
Marie – Not Enough Cinnamon says
I love using pumpkin puree in risotto! It makes the creamiest risotto without having to add a ton of butter. Your pictures are beautiful Iryna!
Thank you Marie!
We love making pumpkin risotto in autumn - it's the perfect comfort food. Loving the colour of yours!
Risotto is one of my FAVORITE fall dishes! My husband loves mushrooms and I love pumpkin so this is perfect for us!
Lauren Vavala @ DeliciousLittleBites says
I am loving this recipe! It's the perfect fall comfort food and I will never say no to risotto!
Bintu | Recipes From A Pantry says
What a delicious and flavourful dish - perfect for this time of year for sure.
Thank you Bintu!