Creamy Pumpkin & Mushroom Risotto

Creamy pumpkin risotto cooked in chicken bone broth. It's topped with mushrooms and extra Parmigiano Reggiano cheese.

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A satisfying and rich dish, this pumpkin risotto is topped with mushrooms.

Course: Appetizer

Cuisine: Italian American

Servings:

Calories: 2521kcal

Author: Jana Dziak

Ingredients

2 cups risotto rice like arborio or carnaroli, 400 grams
1 cup pumpkin puree freshly roasted or canned, 240 grams
½ cup parmesan grated, 60 grams
½ teaspoon nutmeg ground fresh
2 tablespoons fresh parsley chopped
1 cup mushrooms whatever you prefer, porcini would be delicious, but any kind works, 150 grams
1 cup onion finely minced, 200 grams
3 tablespoons olive oil can also use butter or a mix of oil and butter
4 cups chicken stock you may not need to use all of the stock, it is better to have slightly more.

Instructions

Get your broth/stock hot and ready on the stove. It should be kept close nearby. You don't want it to be boiling, but nearly close to that point. Have your mushrooms prepped and ready: cleaned, thinly sliced and ready to go.
Get two separate pans ready, one for the risotto and one for the mushrooms.
Heat the olive oil over medium heat in the risotto pan or pot. In the mushroom-designated pan, do the same.
Add the chopped onion into the risotto pan and sauté until it turns translucent.
Add the mushrooms into the separate pan with a pinch of salt and pepper and slowly cook the mushrooms on the lowest setting. They should finish when the risotto does.
Incorporate the Arborio rice into the pot, sautéing for approximately 2-3 minutes until the rice is lightly toasted.
Gradually introduce the warm chicken stock to the rice, one ladleful at a time. Stir slowly and regularly, allowing each ladle of liquid to be fully absorbed before adding the next.
Continue this gradual process until the rice achieves a creamy consistency and cooks to al dente perfection.
This typically takes around 18-20 minutes. Stir the mushrooms as needed.
Blend in the pumpkin puree, ensuring it is thoroughly mixed throughout.
Your mushrooms should be nearly ready by now and acquiring a light golden brown hue. Integrate the sautéed mushrooms into the risotto or save them to pile on top of the individual bowls when serving.
Add the Parmesan and ground nutmeg to the risotto, stirring meticulously until the ingredients meld together into a velvety consistency.
Finally, season the risotto with salt and black pepper to align with your taste preferences. Serve and enjoy.

Notes

Hint: Aim for a perfect balance between creaminess and al dente texture. The rice should be tender with a slight firmness in the center. Add a splash of white wine into the pot after the rice is done toasting and let it absorb before continuing with the recipe.

Substitutions & Variations

Nutmeg | Instead of using nutmeg, you could use cinnamon or even allspice as substitutes.
Pumpkin | Instead of pumpkin, use a different squash variety.
Add some meat | If you want to add a protein, then some chicken breast or shrimp will both work well with the flavors.
Increase the veggies | You could add more vegetables to this risotto. Bell peppers, zucchini, or spinach could be easily added. Why not add different varieties of mushrooms?
Stock | I used chicken stock in this recipe, but it will work well with vegetable stock.
Different cheese | If you can't get hold of parmesan, then try a different cheese, just don't tell any Italians about this. You could even stir in some cream cheese for extra richness.

Storage, Freezing, & Reheating

If you have any leftovers of this pumpkin and mushroom risotto, then allow them to cool completely before transferring to an airtight container. You can then refrigerate for 3-4 days.

Reheat risotto gently in a pot on the lowest setting. Add a splash of stock or water, cover with a lid, and allow to slowly come up to temperature.

Leftover risotto can also be made into arancini balls.

If you want to freeze the cooked risotto, add the cooled pumpkin risotto to an airtight freezer-safe container or bag, and you can then store it for up to 2 months. Allow to thaw completely before gently reheating it on the stovetop. You may need to add a little water or stock to loosen it up.

Top tip

Always use hot stock when making a risotto and gradually add it to your mixture a ladle at a time. Allow that liquid to be soaked up by the rice, and keep the risotto moving by stirring it constantly so it doesn't stick to the pan. It may require a little more attention, but it is worth it.

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