Pumpkin and Mushroom Risotto

Why You’ll Love This Recipe

I love how this risotto feels luxurious without being overly heavy. It’s naturally gluten-free, and with just a few tweaks, it can be made vegetarian too. The sautéed mushrooms add a deep umami richness, while the pumpkin makes the risotto velvety and subtly sweet. Whether I’m making this for a dinner date or just treating myself to something special on a chilly evening, it always feels like a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sautéed Mushrooms

• 1 tbsp avocado oil

• 1 tsp butter (or more oil)

• 2–3 cloves garlic, thinly sliced

• 9 medium crimini mushrooms, cleaned and sliced (about 250g)

• 1 tbsp finely chopped fresh rosemary (or 1 tsp dried)

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 1–2 tbsp dry white wine

For the Pumpkin Risotto

• 3 cups vegetable stock

• 1 cup canned pumpkin

• 1 tbsp avocado oil

• 1 medium yellow onion, finely chopped

• 2–3 cloves garlic, minced

• 1 tbsp finely chopped fresh rosemary (or 1 tsp dried)

• 1 tbsp butter (or more oil)

• 1½ cups Arborio rice

• ½ cup dry white wine

• 1 tbsp balsamic vinegar (optional)

• ½ cup grated Pecorino or Parmesan (plus more for serving)

• ½ tsp sea salt

• Black pepper, to taste

Directions

Sauté the Mushrooms
I heat a large pan over medium-high heat and add the avocado oil and butter. Once hot, I add the sliced garlic and cook for about a minute. Then I toss in the mushrooms, rosemary, and thyme. I cook everything for about 5 minutes, stirring occasionally.

Once the mushrooms have started to brown, I pour in a splash of white wine to deglaze the pan and lower the heat. I let them simmer for another 10 minutes, stirring often, then set them aside while I make the risotto.

Make the Risotto
First, I combine the vegetable stock and pumpkin in a small saucepan and warm it gently on the stove. It’s important to have this ready to go before I start on the rice, because once I begin, I need to stay focused.

In a large pot, I heat avocado oil over medium-high heat and sauté the chopped onion for about 5 minutes. Then I add the minced garlic and cook just until fragrant—about 30 seconds.

Next, I stir in the butter and the Arborio rice. I toast the rice for 1–2 minutes, stirring constantly so it doesn’t stick or burn.

Then I pour in the white wine to deglaze the pot. I let it cook down for 1–3 minutes, just until most of the liquid has evaporated.

Now comes the key part: I begin adding the warm pumpkin stock mixture, one ladle at a time, stirring constantly. I wait until most of the liquid is absorbed before adding the next ladle. This part takes about 15–20 minutes. I keep tasting the rice until it’s creamy and tender but still has a slight bite.

When the risotto is nearly done, I stir in the balsamic vinegar, grated cheese, salt, and pepper. I fold in half of the sautéed mushrooms and spoon the rest over the top when serving, along with extra cheese.

Servings and timing

This recipe serves 2–3 people and takes about 45 minutes total:

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

It’s the perfect size for a cozy dinner or an intimate dinner party.

Variations

• Make it vegan: I skip the cheese and butter and use nutritional yeast or a vegan cheese alternative.

• Use different mushrooms: Shiitake or oyster mushrooms add an even deeper umami flavor.

• Add greens: A handful of baby spinach stirred in at the end adds freshness and color.

• Swap herbs: I sometimes use sage instead of rosemary and thyme for a more autumnal feel.

• Add protein: I serve it with roasted chickpeas or grilled tofu for a heartier meal.

Storage/Reheating

Risotto is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I add the risotto to a saucepan with a splash of water or vegetable broth and warm it gently, stirring until it becomes creamy again. It may turn slightly mushier when reheated, but the flavor still shines through.

FAQs

Can I use a different type of rice for risotto?

I always use Arborio rice because it releases starch as it cooks, giving risotto its signature creamy texture. Other short-grain rice like Carnaroli can work too, but I avoid long-grain rice for this dish.

Do I have to use wine?

No, I’ve made it without wine before. I just deglaze with a bit of vegetable broth instead. The wine adds depth, but it’s not essential.

Can I make this ahead of time?

Risotto is best made fresh, but I sometimes prep the sautéed mushrooms and pumpkin broth mixture in advance. That way, when I’m ready to cook, everything’s set.

What can I serve with pumpkin risotto?

I usually serve it with a simple green salad or roasted vegetables. It also pairs nicely with crusty bread and a glass of white wine.

How do I know when the risotto is done?

I taste the rice—it should be soft and creamy but still slightly firm in the center. The texture should be loose and spread slightly on the plate, not dry or clumpy.

Conclusion

Pumpkin and mushroom risotto is one of those dishes I turn to when I want something comforting, flavorful, and a little bit special. The creamy texture, the earthy mushrooms, and the hint of pumpkin make it a perfect fall dinner. Once I got the hang of making risotto, I found it relaxing to cook and incredibly satisfying to eat. Whether it’s a quiet night in or a dinner with friends, this dish never fails to impress.