Creamy Pumpkin and Mushroom Risotto

Looking for the perfect savory pumpkin dish to celebrate Fall flavors? This Creamy Pumpkin and Mushroom Risotto is the most gourmet way to enjoy subtly sweet pumpkin on your dinner plate.

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 one-pot dinner dish.

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.

Pumpkin Mushroom Risotto Tips and Tricks

---

How to Cook Risotto with Pumpkin Puree and Mushrooms

Start by peeling and mincing your garlic, peeling and dicing your shallots, and washing and slicing your mushrooms.

Add them to a large saucepan or shallow pot with olive oil, salt, and pepper over medium heat. Sauté until the liquid has released from the mushrooms and the shallot and garlic are fragrant.

Add the arborio rice to the pan with your cooked veggies.

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.

That being said, once the rice is in your pan, it’s time to slowly add the vegetable broth. Add it about 3/4 cup at a time, continuously heating and stirring.

Continue to stir the rice over medium heat until most of the liquid is absorbed before adding another 3/4 cup of broth. Continue this process until the liquid is absorbed yet again.

The secret to creamy risotto is all about the constant stirring! There’s a reason risotto is so labor intensive, and that’s because the constant stirring of the rice adds little air pockets to your risotto, fluffing it and giving it a light and airy texture.

Then, add the remainder of the broth and heat and stir until the liquid is once again absorbed. By now, your rice should be almost cooked.

Keep your heat source on medium and add your pumpkin puree. Use a spatula or wooden spoon to fold the puree into the rice, making sure it’s distributed evenly throughout.

Now, add the coconut milk and stir again. You should have a super creamy, light orange mixture resembling a creamy pumpkin soup with rice.

One last time! Keep your heat on medium and stir continuously until the rice is tender and about half of the liquid has evaporated (about 8-10 minutes).

You should be left with a still-creamy, but less soup-y consistency.

Lastly, add the grated Parmesan cheese and fold it in. This will add some extra savory flavor and thicken the creamy risotto just the right amount.

Serving your Pumpkin Risotto with Mushrooms

Serve it up warm! I like to add a little extra Parm and a couple of fresh sage leaves for garnish.

This pumpkin risotto with mushrooms is hearty enough to stand on its own as a vegetarian dinner option, but also makes for a great side dish!

You can serve it as a side to this Roasted Cajun Salmon, or with a sweet and salty vegetable like these Brussels sprouts.

How I Store and Reheat Leftover Autumn Risotto with Pumpkin and Mushrooms

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.