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Pumpkin Mushroom Risotto

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Pumpkin Mushroom Risotto is a creamy, flavorful dish that pairs earthy mushrooms with the subtle sweetness of pumpkin. This comforting yet elegant recipe is made with arborio rice, white wine, and fresh herbs, creating a restaurant-quality meal at home.

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)

Instructions

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

Notes

Add 1 cup pumpkin puree for a creamier, pumpkin-forward risotto.

Stir in Parmesan or vegan cheese for extra richness.

Swap pumpkin with butternut squash for a sweeter flavor.

Add spinach or kale for added greens.

Top with toasted pumpkin seeds for crunch.

Risotto is best served fresh; store leftovers up to 3 days and reheat gently with broth.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-mushroom-risotto/