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Creamy Pumpkin Risotto with Garlic Butter Mushrooms

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A rich and comforting pumpkin risotto paired with golden garlic butter mushrooms. This creamy, savory dish is full of seasonal flavor and elegant enough for entertaining.

Ingredients

Scale
  • 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

Instructions

  1. In a large pan, heat olive oil and sauté onion until translucent. Add garlic and cook for 1 minute.
  2. Stir in Arborio rice and toast for 2–3 minutes.
  3. Pour in white wine and let it absorb. Add broth one ladle at a time, stirring constantly until liquid is absorbed and rice is creamy and al dente (about 20 minutes).
  4. Stir in pumpkin purée, butter, and Parmesan. Season with salt and pepper. Keep warm.
  5. In a separate skillet, heat olive oil or butter. Sauté mushrooms over medium-high heat until golden and tender.
  6. Add garlic and thyme, cook for 1–2 more minutes. Season with salt and pepper.
  7. Plate risotto and top generously with sautéed mushrooms. Garnish with extra Parmesan and thyme if desired.

Notes

  • Use freshly grated Parmesan for the best flavor.
  • Keep broth warm to maintain even cooking temperature for risotto.
  • Use a mix of mushrooms for more depth of flavor.
  • Can be made vegetarian by ensuring Parmesan is rennet-free.

Nutrition

Keywords: pumpkin risotto, garlic mushrooms, creamy risotto, vegetarian fall dish, savory pumpkin recipe

Find it online: https://foodiecara.com/creamy-pumpkin-risotto-with-garlic-butter-mushrooms/