Pumpkin and Mushroom Risotto
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This Pumpkin Risotto is a delicious and comforting Fall dinner recipe! It’s quick to make and is a crowd-pleaser!
A big thank you to Larder & Vine for sponsoring today’s post! Their beautiful and durable enameled cast iron braiser in the color white was used to make this Pumpkin and Mushroom Risotto. You can use the code: SUPERMOMEATS to get 20% off of any Larder & Vine product.
I also love using my Larder & Vine braiser for Healthy Mac and Cheese for Kids, One-Pan Orzo With Spinach and Feta, and Healthier Tater Tot Casserole (Vegetarian)!
Pumpkin Mushroom Risotto
Risotto is one of my all-time favorite dishes. It’s comforting, delicious, and reminds me of my mom. My mom loves cooking risotto on special family occasions…and boy, do I like eating it! Growing up, I remember helping her make it (“Don’t stop stirring, Kaileigh!”).
As it’s pumpkin season now, I thought it would be fun to try creating a Pumpkin Risotto. I also love adding mushrooms to this recipe! You can omit them if you prefer or choose another, easy-to-sauté, veggie such as zucchini or asparagus.
But why do I like cooking risotto in my Larder & Vine braiser?
What I Love About This Braiser
- It’s versatile. Use it to sauté, braise vegetables (or meat, if it’s a part of your diet), or make pizza, dessert, or (my favorite) one-pot meals!
- It’s beautiful. This braiser looks so beautiful and timeless set out on my stove as a decoration and is stunning when used to serve a meal (like this risotto!) to guests…especially with the holidays coming up!!
- It’s durable. The quality of this braiser is amazing! It’s built to last for generations.
How to Clean and Store Your Larder & Vine Braiser
Cleaning your Larder & Vine Braiser is easy and quick! Plus, there’s no need to season it thanks to the enamel coating.
To clean: If there is no tough residue, simply wipe clean with soap, water, and a sponge. For tough stains, see care instructions that come with the braiser.
To store: Make sure not to stack your braiser with any other pieces to keep it in the best condition.
Pumpkin and Mushroom Risotto Ingredients
- Olive oil
- White mushrooms
- Dried rosemary
- Vegetable broth
- Pumpkin puree
- Onion
- Celery
- Garlic
- Ghee (or butter)
- Arborio rice
- Dry white wine
- Salt
- Black pepper
- Parmesan cheese
How to Make Pumpkin Mushroom Risotto
STEP 1 – Sauté mushrooms
Heat braiser or large pot over medium heat and add 2 tablespoons olive oil. Add mushrooms and rosemary and sauté, about 4 minutes. Scoop the mushrooms out of the braiser and set aside in a bowl.
STEP 2 – Warm pumpkin broth
In a pot, warm broth and pumpkin puree, stirring until well combined. Turn heat off.
STEP 3 – Make the risotto
While the broth is warming, heat the braiser over medium-low heat. Add the remaining tablespoon of olive oil, then add onions and celery and sauté. Once onion and celery are mostly cooked through, add garlic, ghee, and Arborio rice. Toss to coat the rice in the olive oil and ghee.
Add white wine, salt, and black pepper to the rice and stir to combine.
Add a ½ cup of the pumpkin broth to the rice, stirring constantly until the broth is absorbed. Repeat adding ½ cups of the broth at a time until rice is tender. This should take about 15-20 minutes. Turn heat off.
STEP 4 – Final touches
Add sautéed mushrooms and the parmesan to the rice and mix well. Serve immediately.
How to Store Pumpkin Mushroom Risotto
Fridge: Allow leftovers to cool completely and then store in the fridge in an airtight container for up to 5 days.
Freezer: The risotto is best when served right away, however, it is still freezable. Allow risotto to cool completely and then store in a freezer-safe container for up to 3 months.
Reheating from frozen: Place the risotto in a microwave-safe bowl and heat in the microwave in 1-minute increments until it’s heated through. You may want to add some olive oil or vegetable broth to the risotto when reheating, to help it get a little creamy again.
What to Serve With Mushroom and Pumpkin Risotto
- Crispy Oven-Roasted Green Beans With Slivered Almonds
- A simple side salad
- Roasted chickpeas
- Plant-based meatballs (or regular meatballs if you eat meat)
Frequently Asked Questions
Yes! For my own little picky eaters, I picked out the mushrooms and gave them a side of veggies instead. I also called the risotto “Halloween Risotto”, since it is orange, as a fun way for them to get excited about it. My kids loved the risotto! If yours are more hesitant, I would recommend offering them some, but having some “safe food” choices on their plates as well.
Crispy Oven-Roasted Green Beans With Slivered Almonds, a side salad, roasted chickpeas, or plant-based meatballs (or regular meatballs if you eat meat).
Sure! Zucchini, asparagus, or chopped up and sautéed green beans would be yummy additions! If you peel the zucchini and dice it very finely, they might go undetected by picky eaters. 😉
Yes! Just keep in mind that the risotto is best when served right away and that the mushrooms may not look as fresh when you reheat it. It will still taste yummy though! You may need to add some olive oil or vegetable broth to the risotto to make it creamy again when reheating.
More Healthy Dinner Recipes to Try in Your Braiser!
You can use my code: SUPERMOMEATS to save 20% on the Larder & Vine braiser I used in this recipe and you can use it to make any of the recipes below as well! You can also use the code: COOKCUSTOM to get 30% off when you bundle any 3 cookware items.
Healthy Mac and Cheese for Kids
Healthier Tater Tot Casserole (Vegetarian)
One-Pan Orzo With Spinach and Feta
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Pumpkin and Mushroom Risotto
Ingredients
- 3 tablespoons olive oil, (2 tablespoons for mushrooms and 1 tablespoon for onions and celery)
- 8 ounces white mushrooms , diced
- 1 teaspoon dried rosemary
- 5 cups vegetable broth
- ¾ cup pumpkin puree
- ½ small onion , diced
- 4 celery sticks , diced
- 2 cloves garlic , minced
- 3 tablespoons ghee, or butter
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon salt
- Black pepper , to taste
- ½ cup parmesan cheese
Instructions
- Heat braiser or large pot over medium heat and add 2 tablespoons olive oil. Add mushrooms and rosemary and sauté, about 4 minutes. Scoop the mushrooms out of the braiser and set aside in a bowl.
- In a pot, warm broth and pumpkin puree, stirring until well combined. Turn heat off.
- While the broth is warming, heat the braiser over medium-low heat. Add remaining tablespoon of olive oil, then add onions and celery and sauté.
- Once onion and celery are mostly cooked through, add garlic, ghee, and Arborio rice. Toss to coat the rice in the olive oil and ghee.
- Add white wine, salt, and black pepper to the rice and stir to combine.
- Add a ½ cup of the pumpkin broth to the rice, stirring constantly until the broth is absorbed. Repeat adding ½ cups of the broth at a time until rice is tender. This should take about 15-20 minutes. Turn heat off.
- Add sautéed mushrooms and the parmesan to the rice and mix well. Serve immediately.
Notes
Disclosure: This post is sponsored by Larder & Vine.