Description
Creamy arborio rice with pumpkin purée, sautéed mushrooms, and fresh herbs – this cozy risotto is a fall favorite that’s full of rich, comforting flavor.
Ingredients
Sautéed Mushrooms:
1 tbsp avocado oil
1 tsp butter (or more oil for vegan)
2–3 cloves garlic, thinly sliced
9 medium crimini mushrooms (250g), cleaned and sliced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1–2 tbsp dry white wine
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 fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp butter (or 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
Instructions
Sautéed Mushrooms:
Heat a large skillet over medium-high heat. Add oil and butter.
Sauté garlic for 1 minute, then add mushrooms, rosemary, and thyme. Cook for 5 minutes.
Deglaze with white wine and reduce heat to medium. Cook 10 more minutes, stirring frequently. Set aside.
Pumpkin Risotto:
In a small saucepan, combine vegetable stock and pumpkin. Warm over medium heat.
In a large pot, heat avocado oil over medium-high. Add onion and sauté for 5 minutes. Add garlic and cook for 30 seconds.
Stir in butter and Arborio rice. Toast for 1–2 minutes, stirring constantly.
Deglaze with white wine. Cook 1–3 minutes until evaporated. Reduce heat to medium.
Gradually add pumpkin stock, 1–2 ladles at a time, stirring constantly. Wait for rice to absorb most of the liquid before adding more. Continue for 15–20 minutes until rice is tender and creamy.
Stir in balsamic vinegar (if using), Pecorino, salt, and pepper. Adjust seasoning to taste.
Mix in half the sautéed mushrooms. Serve topped with remaining mushrooms and extra Pecorino.
Notes
Mushroom Prep: Wipe mushrooms clean with a damp paper towel instead of washing.
Cheese Tip: Use vegetarian Pecorino or Parmesan if needed.
Risotto Texture: Should be creamy and spread slightly when plated.
Storage: Best served fresh. Store up to 2 days in fridge. Reheat with a splash of water to regain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Cooking (Stovetop)
- Cuisine: Italian
