Name: Pumpkin Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups arborio rice; 1 cup white wine; 3 cups filtered water or vegetable broth; 1 medium shallot, finely chopped; 3 cloves garlic; 2 tablespoons lemon juice; 1 tablespoon ground sage; 1 teaspoon cumin; 1 teaspoon sea salt; 2 tablespoons fresh sage, finely chopped; 1 tablespoon fresh thyme, finely chopped; 12 ounces mushrooms, chopped and fried in a little oil; 1 cup pumpkin puree (optional, for added creaminess)

Why You’ll Love This Recipe

This risotto is a cozy, one-pan meal that feels restaurant-worthy but is surprisingly simple to make at home. The mushrooms add a savory umami flavor, while the pumpkin provides creaminess without needing heavy cream. Fresh herbs brighten the dish, and the touch of lemon juice gives it a refreshing finish. It’s a comforting vegetarian option that’s perfect for weeknight dinners or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups arborio rice
1 cup white wine
3 cups filtered water or vegetable broth
1 medium shallot, finely chopped
3 cloves garlic
2 tablespoons lemon juice
1 tablespoon ground sage
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
12 ounces mushrooms, chopped and fried in a little oil

Directions

Heat a large pan over medium heat and add a drizzle of oil.
Sauté the chopped shallot and garlic until softened and fragrant.
Add the arborio rice and stir to coat, allowing it to toast lightly for 1–2 minutes.
Pour in the white wine and stir until mostly absorbed.
Gradually add the vegetable broth (or water), one ladle at a time, stirring often and waiting for the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 20 minutes.
Stir in ground sage, cumin, and sea salt.
Fold in the cooked mushrooms, pumpkin puree (if adding for creaminess), lemon juice, fresh sage, and thyme.
Cook for another 2–3 minutes to let flavors meld.
Taste and adjust seasonings as needed before serving.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Add 1 cup of pumpkin puree for a creamier, more pumpkin-forward risotto.
Stir in grated Parmesan or vegan cheese for extra richness.
Use butternut squash instead of pumpkin for a slightly sweeter twist.
Add spinach or kale for a boost of greens.
Top with toasted pumpkin seeds for crunch.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or water to restore creaminess. Risotto does not freeze well, as the texture changes when thawed.

FAQs

Can I use a different type of rice?

Arborio rice is best for risotto due to its starch content, but carnaroli or vialone nano rice are good alternatives.

Can I make this dish vegan?

Yes, use vegetable broth and skip cheese, or substitute with vegan cheese if desired.

Do I need to stir risotto constantly?

Frequent stirring is important, but you don’t need to stir nonstop. Stir every couple of minutes to release the rice’s starch.

Can I use red wine instead of white?

Yes, but it will give the risotto a deeper flavor and slightly different color.

Can I add pumpkin chunks instead of puree?

Yes, roasted pumpkin cubes make a hearty addition.

How do I know when the risotto is done?

The rice should be al dente tender with a slight bite and the texture creamy but not soupy.

Can I prepare risotto ahead of time?

Risotto is best served fresh, but you can par-cook it by stopping halfway, then finish cooking with broth just before serving.

What mushrooms work best?

Cremini, shiitake, or a mix of wild mushrooms provide great flavor depth.

Can I skip the wine?

Yes, replace it with extra broth and a splash of vinegar or lemon juice for acidity.

Can I make it in an Instant Pot?

Yes, cook on high pressure for 6 minutes, then stir in herbs, lemon juice, and mushrooms at the end.

Conclusion

Pumpkin Mushroom Risotto is a creamy, flavorful dish that blends savory mushrooms with the warm, comforting notes of pumpkin. With its rich texture and fresh herbs, it’s a versatile recipe that works as a main course or a side dish. Whether you’re cooking for a family dinner or entertaining guests, this risotto is sure to impress with its balance of comfort and elegance.