Servings
Font
Back
4.7 from 105 votes

Mushroom And Pumpkin Risotto

Celebrate fall with this healthy, creamy and SO delicious Mushroom Pumpkin Risotto! It's easy to make and great for vegetarian weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 404 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 5 oz Shiitake mushrooms (see the notes)* stems removed, caps thinly sliced
  • 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 pepper
  • 4 tbsp Italian parsley chopped

Instructions

    Cup of Yum
  1. Heat 2 tablespoons of Olive oil in a medium skillet and over medium heat. 
  2. 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.
  3. In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.
  4. 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.
  5. 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.
  6. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat. 
  7. Arrange risotto among serving bowls. Top with sautéed Shiitake, sprinkle with more Parmesan cheese if you like and some chopped parsley.
  8. Serve immediately!

Notes

  • Pumpkin puree. You can use store-bought pumpkin puree. However, if you have the time, homemade puree will give your risotto a fresher, more authentic pumpkin flavor.
  • Mushrooms. You can also make this Pumpkin Puree Risotto with other types of mushrooms. But just make sure to choose the most flavorful ones: Oyster mushrooms, Porcini, and Chanterelle are all great choices.
  • Broth. When cooking the Arborio rice, add the pumpkin broth gradually. This allows the rice to absorb the liquid and become creamy.
  • Storage. I recommend consuming dishes containing mushrooms on the same day they are cooked. But if you really want to store some leftovers, you can store them in an airtight container in the fridge for up to two days. 
  • I don’t recommend freezing this risotto dish, as it can greatly alter the consistency and texture of the dish.

Nutrition Information

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 (11%) Fiber 3.6g (14%) Sugar 3.4g (7%) Calcium 110mg (11%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 404

% 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.