A rich and comforting dish featuring velvety pumpkin risotto paired with sautéed garlic butter mushrooms. This elegant meal is deeply savory, perfectly seasonal, and packed with earthy flavor. Ideal for fall and winter dinners, it offers a luxurious texture and sophisticated taste with minimal ingredients, making it suitable for both casual evenings and special occasions.

Why You’ll Love This Recipe

Creamy Pumpkin Risotto with Garlic Butter Mushrooms brings together the natural sweetness of pumpkin, the umami depth of sautéed mushrooms, and the creamy bite of Arborio rice. You’ll love the rich texture and layered flavors, as well as the way this dish feels both nourishing and indulgent. It’s perfect for vegetarians or anyone seeking a comforting yet refined main course. Plus, the technique of slowly stirring and simmering the risotto allows for maximum flavor development and a rewarding cooking experience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Risotto:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 3–4 cups vegetable broth, warmed
• 1 cup pumpkin purée
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon unsalted butter

For the Mushrooms:

• 2 tablespoons olive oil or butter
• 2 cups mixed mushrooms (cremini, oyster, shiitake, etc.), cleaned and sliced
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

directions

1. In a large sauté pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the Arborio rice and stir for 2–3 minutes to toast slightly.
4. Pour in the white wine and allow it to absorb completely.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before each addition. Continue this process for about 18–20 minutes, or until the rice is tender but still slightly firm (al dente).
6. Stir in the pumpkin purée, Parmesan cheese, and butter. Season with salt and pepper to taste. Keep warm on low heat.
7. In a separate skillet, heat olive oil or butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 6–8 minutes.
8. Add garlic and thyme to the mushrooms and cook for an additional 1–2 minutes. Season to taste.
9. Serve the risotto in shallow bowls and top generously with the garlic butter mushrooms. Garnish with extra Parmesan and thyme if desired.

Servings and timing

Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add Protein: Top with grilled chicken, seared scallops, or crispy chickpeas for a protein boost.
• Dairy-Free Option: Use nutritional yeast in place of Parmesan and a plant-based butter.
• Spiced Pumpkin: Add a pinch of nutmeg or smoked paprika to the risotto for a warmer depth of flavor.
• Cheese Variation: Try goat cheese or Pecorino Romano instead of Parmesan for a different flavor profile.
• Truffle Finish: Drizzle a bit of truffle oil over the top for a luxurious final touch.

storage/reheating

Store leftover risotto and mushrooms separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the texture.
Avoid microwaving if possible, as it may overcook the rice and affect the creamy consistency.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works well in this recipe. Just ensure it’s unsweetened and 100% pure pumpkin.

What is the best rice for risotto?

Arborio rice is ideal due to its high starch content, which gives risotto its signature creamy texture.

Do I have to use wine?

No, you can omit the wine and replace it with additional broth or a splash of lemon juice for brightness.

Can I make this ahead of time?

Risotto is best served fresh, but it can be reheated gently with a bit of broth if needed. For best results, prepare the mushrooms just before serving.

What other vegetables can I add?

You can add roasted squash, spinach, or sautéed leeks to enhance the flavor and add variety.

Can I make it vegan?

Yes, use plant-based butter, omit the Parmesan or replace it with nutritional yeast or vegan cheese.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free if all ingredients, including broth and cheese, are certified gluten-free.

Can I freeze risotto?

Freezing is not recommended as it can affect the creamy texture. It’s best to enjoy it fresh or refrigerate leftovers.

How do I avoid mushy risotto?

Add broth gradually and stir continuously. Stop cooking when the rice is tender but still has a slight bite.

What can I serve with this risotto?

A crisp green salad, roasted Brussels sprouts, or garlic bread all pair nicely with this dish.

Conclusion

Creamy Pumpkin Risotto with Garlic Butter Mushrooms is an elegant, flavorful dish that captures the warmth and comfort of fall cooking. Its smooth texture, savory depth, and aromatic mushroom topping make it a standout meal for cozy evenings or refined dinner gatherings. Whether you’re new to risotto or a seasoned home cook, this recipe offers satisfying, restaurant-quality results with ease.

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