Mushroom And Pumpkin Risotto
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom And Pumpkin Risotto
Description
This Mushroom and Pumpkin Risotto starts by sautéing thinly sliced shiitake mushrooms in olive oil with garlic and salt until browned and flavorful. Separately, pumpkin puree is whisked into warm vegetable broth, creating a subtly sweet, creamy stock for cooking the arborio rice. The aromatics begin with sautéed shallots and garlic before adding rice to toast slightly.
The rice then cooks gradually as the pumpkin broth is ladled in small portions, allowing the rice to absorb liquid and release starch, forming a creamy yet tender texture. Salt and pepper season the dish, while vegan parmesan cheese enriches the risotto with umami and a slightly cheesy profile. Fresh chopped Italian parsley adds a herbal crispness as a finishing touch.
This risotto combines the savory earthiness of mushrooms with the smooth sweetness of pumpkin for a balanced comfort meal. It pairs well as a vegetarian entrée or alongside a protein. The dish is best consumed fresh to enjoy optimal texture; leftovers should be refrigerated and not frozen to maintain consistency.
Ingredients
- 5 oz shiitake mushrooms stems removed, caps thinly sliced, see the notes
- 4 tablespoon olive oil divided
- 2 cloves garlic finely minced
- ¾ c pumpkin puree
- 3-4 c vegetable broth
- 1 c arborio rice
- ½ c vegan parmesan cheese grated
- 1 shallot minced
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 4 tbsp Italian parsley chopped
Instructions
- Heat 2 tablespoons of Olive oil in a medium skillet and over medium heat.
- Add mushrooms and sauté them until mushrooms begin to brown, about 5-7 minutes. Season with ¼ teaspoon of salt, add 1 minced garlic and cook for 30 more seconds. Remove pan from the heat and transfer mushrooms to a clean bowl.
- In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.
- Wipe the pan and put it back on heat. Add 2 tablespoons of oil and sauté shallots for 3-5 minutes until translucent. Add the remaining clove of garlic and cook for 30 more seconds.
- Stir in Arborio rice and toast stirring constantly for a few minutes. Pour two cups of pumpkin broth into the rice, add the remaining ½ teaspoon of salt, pepper, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.Continue adding broth, 1-2 ladles at a time until rice is fully cooked. If needed, you may want to add another a cup or two of broth.
- Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat.
- Arrange risotto among serving bowls. Top with sautéed Shiitake, sprinkle with more Parmesan cheese if you like and some chopped parsley.
- Serve immediately!
Notes
- Homemade pumpkin puree can enhance freshness but store-bought works well too.
- Choose flavorful mushrooms like shiitake, oyster, porcini, or chanterelle for best taste.
- Add pumpkin broth gradually to allow rice to absorb liquid properly and develop creaminess.
- Consume mushroom-containing dishes the same day or store leftovers in airtight containers refrigerated up to two days.
- Avoid freezing risotto as it can alter texture and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 49.6g | 17% |
| Protein | 12.2g | 24% |
| Fat | 17.8g | 27% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 9mg | 3% |
| Sodium | 1218mg | 51% |
| Potassium | 380mg | 8% |
| Fiber | 3.6g | 14% |
| Sugar | 3.4g | 7% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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