Dinner

Pumpkin and Mushroom Risotto Recipe

Name: Pumpkin and Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup pumpkin puree; 2 cups sliced mushrooms; 4 cups vegetable broth, warmed; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh sage leaves for garnish

ByCharlotte Montgomery November 27, 2025November 27, 2025

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Introduction

This Pumpkin and Mushroom Risotto is a creamy, comforting dish perfect for cozy evenings. With rich pumpkin puree and earthy mushrooms, it offers a lovely balance of flavors that make it both hearty and elegant.

A bowl filled with rich orange risotto that has a creamy texture and small grains, topped with light brown cooked mushroom slices arranged neatly over the top layer. Scattered over the mushrooms is a sprinkle of white shredded cheese and small pieces of coarse salt, with a few fresh green sage leaves placed as garnish. The bowl is white with small brown spots around the edge, sitting on a white marbled surface with some pepper grains and a small piece of light beige bread visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup pumpkin puree
2 cups sliced mushrooms
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves for garnish

Instructions

Step 1: In a large skillet, heat olive oil over medium heat.
Step 2: Add the onion and garlic, and sauté until translucent, about 3-4 minutes.
Step 3: Add the Arborio rice and cook, stirring constantly, for 2 minutes.
Step 4: Add the pumpkin puree and mushrooms, and cook for another 2-3 minutes.
Step 5: Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
Step 6: Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
Step 7: Stir in the Parmesan cheese and season with salt and pepper.
Step 8: Garnish with fresh sage leaves and serve immediately.

Tips & Variations

For extra depth, sauté mushrooms separately until golden before adding them to the risotto.
Substitute vegetable broth with chicken broth for a richer flavor, if not strictly vegetarian.
Add a splash of white wine before the broth for a subtle acidity and complexity.
Use fresh pumpkin puree for a brighter, fresher taste during pumpkin season.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the risotto on the stove with a splash of broth or water, stirring until creamy again. Avoid microwaving directly as it can dry out the texture.

How to Serve

A white bowl holds a creamy orange risotto as the base layer, which is smooth and thick with a slightly glossy texture. On top, there is a layer of sautéed mushroom slices, golden brown with a slight shine and soft texture, spread evenly across the risotto. Scattered on the mushrooms are thin shreds of light-colored cheese, adding a delicate texture. Finally, three fresh green sage leaves are placed on the top, adding a touch of color and freshness. The bowl is set on a white marbled surface with some sprinkled black pepper and cheese around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

Arborio rice is preferred due to its high starch content that creates the creamy texture risotto is known for. Using other rice types may not yield the same creaminess.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still slightly firm to the bite, and the overall texture is creamy, not dry or soupy.