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Pumpkin and Mushroom Risotto Recipe

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4 from 4 reviews

  • Author: Eve
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

A creamy and flavorful Pumpkin and Mushroom Risotto combining earthy crimini mushrooms sautéed with garlic and herbs, and a rich pumpkin-infused Arborio rice cooked slowly in warm vegetable stock. Perfectly balanced with fresh herbs, white wine, and finished with Pecorino cheese for a comforting vegetarian meal.

Ingredients

Mushrooms

  • 1 tbsp avocado oil
  • 1 tsp butter (or more oil)
  • 2-3 cloves garlic, thinly sliced
  • 9 medium crimini mushrooms (250g), cleaned and sliced
  • 1 tbsp finely chopped fresh rosemary leaves (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (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 finely chopped fresh rosemary (or 1 tsp dried)
  • 1 tbsp butter (or more oil)
  • 1 ½ cup Arborio rice
  • ½ cup dry white wine
  • 1 tbsp balsamic vinegar (optional)
  • ½ cup grated Pecorino cheese or Parmesan (plus more for serving)
  • ½ tsp sea salt
  • Black pepper to taste

Instructions

  1. Prepare the Sautéed Mushrooms: Heat a large pan over medium-high heat. Add avocado oil and butter if using, then add sliced garlic and cook for 1 minute until fragrant.
  2. Cook Mushrooms: Add the sliced mushrooms, rosemary, and thyme. Toss them together and cook for 5 minutes until the mushrooms begin to soften.
  3. Deglaze and Simmer Mushrooms: Pour in 1-2 tablespoons of white wine to deglaze the pan. Reduce heat to medium and cook for an additional 10 minutes, stirring frequently to develop flavor. Remove from heat and set aside.
  4. Warm Pumpkin Stock: Combine the vegetable stock and canned pumpkin in a small saucepan over medium heat to warm. Keep warm for adding to the risotto later.
  5. Start Risotto Base: In a large pot over medium-high heat, heat 1 tbsp avocado oil. Add the finely chopped yellow onion and sauté for 5 minutes until translucent, stirring frequently. Add minced garlic and cook for 30 seconds until fragrant.
  6. Toast Rice: Stir in butter and Arborio rice. Continuously stir and toast the rice for 1-2 minutes until slightly translucent around the edges.
  7. Deglaze Risotto: Pour in ½ cup dry white wine to deglaze the pot. Allow the wine to evaporate fully over 1-3 minutes without burning the rice. Lower the heat to medium.
  8. Add Pumpkin Stock Gradually: Slowly add warm pumpkin-stock mixture in 1-2 ladlefuls to the rice, stirring constantly. Wait until the rice absorbs most of the liquid before adding more. Continue this process for 15-20 minutes until the rice is creamy and tender but still with a slight bite. Taste and add more stock if rice is not fully cooked.
  9. Finish Risotto: When the rice is tender, stir in balsamic vinegar (if using), grated Pecorino cheese, sea salt, and black pepper. Adjust seasoning to taste.
  10. Combine and Serve: Fold half of the sautéed mushrooms into the risotto. Serve immediately, topped with the remaining mushrooms and extra Pecorino cheese as a garnish.

Notes

  • Slicing mushrooms evenly ensures even cooking.
  • Keep vegetable stock warm to maintain risotto cooking temperature for best texture.
  • Stir constantly while adding stock to prevent sticking and create creamy risotto.
  • If you want a vegan version, substitute butter and Pecorino with plant-based alternatives.
  • Adjust herbs and seasoning to your preference for personalized flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://everecipes.com/pumpkin-and-mushroom-risotto-recipe/