This rich and velvety pumpkin risotto is the perfect autumn comfort dish — featuring arborio rice slowly cooked in vegetable broth and folded with creamy pumpkin purée, Parmesan, and warming spices. Topped with golden sautéed mushrooms and fresh herbs, it’s an elegant vegetarian main or side.

Why You’ll Love This Recipe

Creamy Pumpkin Risotto with Sautéed Mushrooms combines the comforting warmth of pumpkin with the elegance of classic risotto. Its texture is silky and luxurious, balanced by the earthy bite of sautéed mushrooms and a hint of nutmeg. Whether you’re serving it for a cozy fall dinner, a vegetarian holiday main, or an upscale side dish, this risotto is both satisfying and sophisticated — and much simpler to make than it looks.

ingredients

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

• Olive oil
• Small onion, finely chopped
• Garlic cloves, minced
• Arborio rice
• Dry white wine (optional)
• Vegetable broth, kept warm
• Pumpkin purée
• Ground nutmeg
• Salt and black pepper
• Grated Parmesan cheese (or vegan alternative)
• Butter (or plant-based butter)

For the topping:

• Olive oil
• Sliced mushrooms (shiitake or cremini)
• Chopped fresh sage or thyme

directions

1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
2. Stir in garlic and cook for 30 seconds.
3. Add arborio rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
4. Pour in white wine (if using) and stir until mostly absorbed.
5. Begin adding warm broth 1/2 cup at a time, stirring continuously and allowing each addition to absorb before adding the next.
6. After about 15–18 minutes, stir in pumpkin purée, nutmeg, salt, and pepper. Continue cooking and stirring until the risotto is creamy and the rice is tender, about 5 more minutes.
7. Stir in Parmesan and butter. Remove from heat and let sit for 2 minutes.
8. Meanwhile, heat olive oil in a skillet. Add mushrooms and sauté over medium-high heat until browned and tender, about 5–7 minutes. Stir in fresh sage or thyme.
9. Serve the risotto topped with sautéed mushrooms and an optional sprinkle of extra herbs or cheese.

Servings and timing

Servings: 4 (as a main) or 6 (as a side)
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

• Vegan version: Use plant-based butter and vegan Parmesan or nutritional yeast.
• Add greens: Stir in a handful of baby spinach or kale near the end for extra color and nutrients.
• Different squash: Substitute pumpkin purée with butternut squash purée for a slightly sweeter profile.
• Mushroom mix: Combine shiitake, cremini, and oyster mushrooms for more complexity.
• Spiced version: Add a pinch of cinnamon or clove for a deeper autumn spice profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to restore the creamy consistency. Avoid microwaving, which may dry out the rice or make it sticky.

FAQs

Can I make this risotto without wine?

Yes, simply omit the wine and use a bit more broth in its place. The flavor will still be rich and delicious.

Is canned pumpkin okay to use?

Yes, canned pumpkin purée works perfectly. Just make sure it’s 100% pure pumpkin, not pie filling.

Can I make this ahead of time?

Risotto is best served fresh, but you can prep the mushroom topping and pumpkin mixture ahead of time to reduce cooking time.

What kind of mushrooms should I use?

Shiitake and cremini are ideal for their depth of flavor and texture, but button mushrooms or a mix will also work.

How do I keep risotto creamy?

Add broth gradually and stir continuously to release the starches from the rice, which creates the creamy texture.

Is arborio rice necessary?

Yes, arborio or another short-grain rice like Carnaroli is essential for achieving the right consistency.

Can I freeze risotto?

It’s not recommended, as the texture tends to break down upon thawing and reheating.

What can I serve with this risotto?

It pairs well with roasted vegetables, a green salad, or crusty bread. It also works beautifully as a side for poultry.

How can I make it richer?

Add a splash of cream or extra butter at the end for an ultra-luxurious texture.

Can I use chicken broth instead of vegetable broth?

Yes, if you’re not keeping the dish vegetarian, chicken broth adds great depth of flavor.

Conclusion

Creamy Pumpkin Risotto with Sautéed Mushrooms is the essence of fall comfort with an elegant twist. Its balance of creamy, savory, and earthy flavors makes it a standout for seasonal dinners, dinner parties, or as a refined side. With simple techniques and pantry staples, this risotto delivers restaurant-quality results right from your kitchen.

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