If you want comfort food at its finest, look no further than this Pumpkin and Mushroom Risotto! This is one of the tastiest Pumpkin recipes you’ll find. Grated Parmesan Cheese, Shallots, Dry White Wine, Vegetable Stock, and earthy Mushrooms team up with creamy pumpkin risotto for a combo that can’t be beat on a cool Fall evening.
When the temperatures drop and those mornings start getting foggy, I love to gravitate toward comfort foods like risotto. It is easy but elegant at the same time, and always seems to be a dish that impresses people (even when it does not take a great deal of effort).
When we think of pumpkin, I think it is really easy to get in a rut. Desserts and other sweets are what come to mind, along with a certain coffee beverage most of us are familiar with. I love pumpkin in savory applications as well, and you are not limited to just soups when it comes to using pumpkin in savory dishes.
Risotto is so versatile! In the Fall, I love doing pumpkin and mushrooms. The pumpkin adds even more body and creaminess, and those meaty mushrooms add a nice umami punch!
A dish like risotto is not just for upscale restaurant menus. It can (and should) be made at home almost any time you like! In fact, when I do see it on a menu at a restaurant, I often don’t order it because it is usually a bit expensive and I can so easily make it myself at home. This is one dish you can make at home more cheaply than you could get it eating out somewhere.
What You’ll Love About Pumpkin and Mushroom Risotto
There is so much to love here! This dish is warm, stick to your ribs Fall goodness. This Pumpkin and Mushroom Risotto recipe is very filling and a little goes a long way. That being said, it’s really a satisfying main dish that is not too heavy.
Risotto is nice to serve as part of your Thanksgiving menu not only as a change of pace from the usual side dishes, but it makes a great Vegetarian main dish for any guests you are serving that don’t eat meat.
This is a fabulous Meatless Monday option as well, and even kids will enjoy it! My kids love risotto. They love rice to begin with, but when it’s rich and creamy like this is, they love it even more.
Ingredients for Pumpkin and Mushroom Risotto
Most of the ingredients on this list are easy to find in most grocery stores. Arborio Rice is a short grain rice with a high starch content. As you add stock to the rice and stir, it releases all those starches. That’s what makes it so creamy! This rice has become quite easy to find in grocery stores.
- Arborio Rice
- Pumpkin Puree
- Salt and Pepper
- Vegetable Stock or Broth
- Dry White Wine
- Olive Oil
- Unsalted Butter
- Parmesan Cheese
- Fresh Rosemary
Best White Wine For Risotto
I prefer using a dry white wine when making risotto. Here are a few ideas that are suitable:
- Sauvignon Blanc
- Pinot Grigio
It is important to use a wine that you would actually drink. Don’t use something that you would not buy to drink, and definitely stay away from cooking wine. It has far too much salt and will make your risotto salty.
You only need a few things to make really great risotto!
- Dutch Oven or Stock Pot with a heavy bottom (your pot should be non stick)
- Wooden spoon or bamboo spatula
- 2 or 3 Quart Saucepan for heating the stock
- Non stick skillet to saute the mushrooms
I know you might be thinking “can’t I just saute the mushrooms in the same pot used for the risotto?”. You can do that if you like, just put them in a bowl or on a plate after sauteing and then start cooking the shallots and start the risotto process.
How To Make Pumpkin and Mushroom Risotto
Yes, risotto does require some attention and stirring. The results at the end are worth every moment!
- Heat the stock or broth.
- Saute the Mushrooms.
- Cook the shallots in the dutch oven, and add the rice and wine.
- Toast the rice in the wine and shallots.
- Slowly add heated stock to the rice, stirring between each addition.
- Once the risotto is ready, stir in the pumpkin, parmesan cheese, and mushrooms.
You may be wondering if you have to saute the mushrooms first, or if the heat from the risotto will cook them. It won’t cook the mushrooms all the way. By sauteing them first, you add yet another layer of flavor.
It is also important to note that some mushrooms such as Shiitake should be cooked before eaten, otherwise they may make you sick if eaten raw. By cooking them before they are added to the risotto you don’t have to worry about that.
I have a lot more great tips and info in the recipe card that will help you with risotto success. Don’t let all the stirring intimidate you. I promise that it is easier than you think, and if you have never made risotto before, you may wonder why you waited so long to try!
You certainly can! Just substitute an equal amount of Butternut for the Pumpkin and you’re good to go!
I used a mixture of Chanterelles, King Trumpet, and Oyster. You are by no means limited to these varieties. Try Porcini, Cremini, or chopped Portobello mushrooms as well. For the best flavor, use fresh mushrooms not canned.
You can if you are unable to obtain pumpkins to make your own puree at home. Just be sure it is the plain pumpkin, not the pie filling. If you’d like to make your own puree for this risotto, please check out my post Make Your Own Pumpkin Puree. It’s very easy to do yourself!
What To Serve With Pumpkin and Mushroom Risotto
I love this as a main dish, but if you want to serve it as a side, try it with my Pesto Butter Salmon. This recipe will serve 4 for a main dish and 6 for a side dish.
Can I Reheat Risotto?
To reheat your risotto, it can be microwaved. Just heat it a little at a time and open the microwave frequently to make sure you don’t end up overcooking it. Make sure you stir it when you check on it so you don’t end up with any cold spots.
As many times as I have made risotto and reheated it, this method has worked for me.
How To Store Pumpkin and Mushroom Risotto
This risotto will keep in the refrigerator in a tightly sealed container for up to five days. Any longer than that, and it will not taste as good when you reheat it as it would if you use it sooner.
If you are reading this, I want to thank you for stopping by the blog. I certainly hope you love this pumpkin mushroom risotto! If you tried this recipe, I’d love to know how it turned out! Just leave a rating or comment below.
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Pumpkin and Mushroom Risotto makes the perfect Vegetarian Main Dish for your next holiday gathering. It is also great any night of the week. Earthy Mushrooms and Pumpkin are a lovely addition to creamy risotto.
For the Risotto
- 4 1/2 cups Vegetable Stock
- 1 Tbsp Olive Oil
- 1/4 cup chopped Shallot
- 1 1/2 cups Arborio Rice
- 1/4 cup Dry White Wine
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 cups Pumpkin Puree
- 2 Tbsp Unsalted Butter
- 1/3 cup shaved or grated Parmesan Cheese
For The Mushrooms
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 3 cups fresh Mushrooms (Chanterelle, Oyster, King Trumpet, Shiitake, Cremini, or Portabella)
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp chopped Fresh Rosemary
- 2 tsp fresh Thyme
- In a large saucepan, heat the vegetable stock on medium to medium high heat until it comes to a gentle simmer. Once simmering, turn the heat down a little to keep it warm.
- Next, saute the mushrooms. Heat a large nonstick skillet on medium high heat. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter to the pan.
- Add the 3 cups of mushrooms, 1/4 tsp salt, 1/8 tsp of black pepper, 2 tsp of fresh thyme and 1 tsp of fresh rosemary to the skillet and saute the mushrooms for about 5 minutes, until they begin to brown and shrink up a bit. Set aside on a plate or in a bowl while you cook the risotto.
- To cook the risotto, heat a large Dutch oven on medium high heat. While it heats up, chop the 1/4 cup of shallot.
- Add 1 tbsp of olive oil and the shallot to the dutch oven, and cook the shallot until translucent but not browned.
- Add the 1 1/2 cups of Arborio rice and use a wooden spoon or bamboo spatula to stir the rice and toast it slightly, about 3 minutes.
- Add the 1/4 cup of dry white wine, the 2 tsp of salt, and 1/2 tsp of black pepper and stir.
- Cook for about 2 minutes until the wine has begun to reduce.
- Using a large soup ladle, add one ladleful of vegetable stock to the rice mixture, and stir until the liquid is reduced.
- Using one ladleful at a time, slowly add vegetable stock to the rice, stirring well between each addition. As you do this, you will notice the rice starting to get creamy. As you add stock and stir, watch that the heat is not so hot that the liquid is reducing too quickly between each addition, and not so low that the stock won't reduce. You may have to adjust the heat up or down a little as you work.
- Continue the process until all of the stock is gone, and your risotto is creamy enough to coat the back of a wooden spoon. This could take anywhere from 30 to 40 minutes.
- Next, stir in the 2 tbsp of unsalted butter and 1/3 cup of parmesan cheese and stir until they are incorporated.
- Add the 1 1/2 cups of pumpkin puree and stir.
- Lastly, add the cooked mushrooms and stir them into the risotto. The risotto's residual heat will warm the mushrooms back up. Spoon into big bowls and enjoy!
If you don't have any pumpkin puree, you can substitute butternut squash.
To make pumpkin puree yourself instead of using canned, please see my recipe for Make Your Own Pumpkin Puree.
You can use the same pot to saute the mushrooms that you use to cook the risotto if you don't want to clean a second pan. Simply Cook the mushrooms as directed in the pan you're using for the risotto, and after you have removed the mushrooms to a plate or bowl, proceed with the risotto.
Amount Per Serving: Calories: 361Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 2217mgCarbohydrates: 40gFiber: 6gSugar: 8gProtein: 9g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.