I’ve said it once and I’ll say it again: pumpkin does belong in savory dishes! This Creamy Pumpkin and Mushroom Risotto proves that this Fall flavor is elite, and that the humble pumpkin can be gourmet with the right ingredients.
The subtle sweetness of the pumpkin is complemented by the creamy coconut milk and balanced by earthy mushrooms and savory garlic and shallots. I love mushrooms in risotto (see this Truffle Mushroom Risotto next!).
And like any delicious risotto, you can truly taste the love and care that goes into making this vegetarian one-pot dinner dish.
P.S. If meatless one pot recipes appeal to you, see this Mushroom Spinach Pasta with White Wine next!
As a busy mom who still wants flavorful food, I’ll take any little timesaver I can get. And while I know that risotto is a labor of love, the fact that it can be made in one pot to make cleanup easier, makes it a lot more palatable as a do-able dinner option.
Pumpkin and Mushroom Risotto Ingredient Highlights
I used Baby Bella mushrooms in the risotto pictured, but cremini and white mushrooms work here, too.
You can buy vegetable broth at the store or make your own veggie broth. Mushroom broth and chicken broth also work in this recipe.
I love the way coconut milk plays with pumpkin, but you can use any milk and still get a yummy risotto dish.
The best rice for any risotto recipe is arborio rice because it is not as starchy as other types of rice. This makes for a softer risotto and means you don’t have to rinse the rice before getting started.
Plus, by continuously stirring in liquid for the rice to absorb as opposed to covering and letting it cook, the rice won’t expand as much as it typically does. Thankfully, arborio rice is already a longer and wider grain, so this isn’t an issue.
How to Cook Risotto with Pumpkin Puree and Mushrooms
As with any risotto, the preparation of this dish takes a little time and care. It’s not a “set it and forget it” type of meal. More like a pour yourself a glass of wine, turn on your favorite tunes, and enjoy every step of the process kind of cooking.
Serve it up warm! I like to add a little extra Parm and a couple of fresh sage leaves for garnish.
Creamy Pumpkin and Mushroom Risotto
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 large shallot (diced)
- 8 ounces Baby Bella mushrooms (sliced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Arborio rice
- 2 ½ cups vegetable broth
- 1 (15-oz) can pumpkin puree (15 oz =~1 ¾ cups)
- 1 (13.66-oz) can coconut milk (13.66 oz = ~1 ¾ cups)
- 3 tablespoons Parmesan cheese (grated)
Instructions
- In a large saucepan over medium heat, sauté the garlic, shallot and baby Bella mushrooms in olive oil with salt and pepper until the juice from the mushrooms evaporates (about 5 minutes).1 tablespoon olive oil, 3 cloves garlic, 1 large shallot, 8 ounces Baby Bella mushrooms, ½ teaspoon salt, ½ teaspoon black pepper
- Add the rice and give it a couple of stirs to combine it with the sauteed veggies.1 cup Arborio rice
- Add ¾ cup of vegetable broth over medium heat and stir continuously until all the liquid is absorbed by the rice. Then, add another ¾ of broth and repeat. Once the liquid is absorbed, repeat this step for a third time with the remainder of the vegetable broth. At this point, your rice should be al dente.2 ½ cups vegetable broth
- Fold in the pumpkin puree and pour in the coconut milk. Stir until creamy and smooth.1 (15-oz) can pumpkin puree, 1 (13.66-oz) can coconut milk
- Continue to heat and stir until the rice is fluffy and tender, and about half of the liquid has evaporated (about 8-10 minutes).
- Remove from heat and stir in your grated Parmesan cheese. Serve hot and enjoy (option to garnish with extra Parmesan and a fresh herb like sage or basil).3 tablespoons Parmesan cheese
Pro Tips
- Don’t rinse your rice! In risotto, it’s important to keep any starchiness to get the perfect creamy texture.
- Just keep stirring. This is not a “set it and forget it” type of meal. It requires constant stirring to be successful.
- This creamy Fall risotto will last in an airtight container in the refrigerator for up to 5 days. It’s best not to freeze risotto. To reheat risotto, add 1/4 cup vegetable broth for every 1 cup of leftovers. Add the risotto and the broth to a pot fit with a lid and heat over medium until thoroughly warmed, stirring occasionally (about 10 minutes). If it seems too thick, you can always add an extra splash or two of veggie broth. Don’t have broth on hand? Water can be used in a pinch, but you may have to add a crack of salt and pepper to bring the flavor back to life.
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