Mushroom and Pumpkin Risotto

Mushroom and Pumpkin Risotto

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For a satisfying and comforting dish, look no further than my mushroom and pumpkin risotto. This meal feels luxurious but it’s an easy dish that I love to whip out when I need an impressive, yet cozy meal. This risotto is full of autumnal goodness with delicious spices, savory mushrooms and sweet Fall pumpkin. Enjoy!

Mushroom and Pumpkin Risotto
Mushroom and Pumpkin Risotto
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  • 5 oz shiitake or oyster mushrooms
  • 4 tbsp olive oil
  • 3 cloves garlic minced
  • 3/4 cup pumpkin puree
  • 3 cups vegetable broth
  • 1 cup Arborio rice
  • 1 shallot minced
  • Parsley for garnish
  • Salt and pepper to taste


  1. In a skillet over medium heat, heat half the olive oil. Add washed, stemmed and sliced mushrooms and sauté until brown (about 5-7 minutes). Season well with salt and 1 clove of minced garlic. Once browned and seasoned, remove mushrooms from skillet and set aside.
  2. In a bowl, whisk together the vegetable broth and pumpkin puree. If it’s not whisking well, I recommend heating it up a bit. Set aside.
  3. Put the pan back on heat and sauté the minced shallot for 3-5 minutes in some olive oil. Stir in rice and toast it until it's browned, stirring consistently for a few minutes.

  4. Pour in two cups of the pumpkin broth into the rice and simmer until the rice absorbs the liquid.
  5. Continue adding in broth (1 or 2 ladles at a time) until the rice is cooked and starchy.
  6. Stir in the sautéed mushrooms and adjust seasoning as necessary.
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Mushroom and Pumpkin Risotto


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