Creamy Mushroom Pumpkin Risotto

Northern Italian cooks made risotto famous by coaxing creamy starch from arborio rice with slow, ladle-by-ladle stirring. This autumn pot folds earthy mixed mushrooms and silky pumpkin into that classic base, finished with sage and Parmesan.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 480 cal
• 15g protein
• 68g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 cups arborio rice
• 1 cup fresh sugar pumpkin puree or canned pure pumpkin
• 12 oz mixed mushrooms (cremini, oyster, shiitake)
• 1 medium yellow onion
• 4 garlic cloves
• 1/2 cup dry white wine
• 5 to 6 cups warm vegetable broth
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 6 fresh sage leaves
• 3/4 cup finely grated Parmesan cheese
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 3 tbsp chopped chives or parsley

Instructions

1. 1Warm the vegetable broth in a saucepan over low heat and keep it at a bare simmer; cold broth will shock the rice and slow the creamy release of starch.
2. 2Clean and slice the mushrooms. Finely dice the onion and mince the garlic so they melt into the risotto base.
3. 3In a wide heavy pot or Dutch oven, heat olive oil and half the butter over medium heat. Add mushrooms with salt and cook 7 to 9 minutes, stirring occasionally, until deeply browned and any liquid has evaporated. Transfer mushrooms to a plate.
4. 4In the same pot add remaining butter and the diced onion. Cook 4 to 5 minutes until translucent and soft without browning. Stir in garlic and half the sage and thyme for 30 seconds until fragrant.
5. 5Add the arborio rice and toast 2 minutes, stirring constantly, until edges look translucent and the grains smell nutty.
6. 6Pour in the white wine and stir until it is almost fully absorbed and the sharp alcohol scent has cooked off.
7. 7Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Maintain a gentle simmer; the mixture should look loose and creamy, never dry or soupy.
8. 8After about 12 minutes of ladling, stir in the pumpkin puree so it melts evenly into the rice. Continue adding broth and stirring another 6 to 10 minutes until rice is al dente with a creamy sauce that slowly spreads on a plate.
9. 9Return the browned mushrooms to the pot along with most of the Parmesan, remaining herbs, lemon juice, salt, and pepper. Stir vigorously off heat for 30 seconds to create a silky finish.
10. 10Taste and adjust seasoning. If the risotto tightens, loosen with a splash more warm broth. It should be pourable yet thick enough to mound.
11. 11Spoon into warm shallow bowls, top with remaining Parmesan and chives or parsley, and serve immediately while the texture is at its peak. For a gathering, keep extra hot broth nearby so you can refresh leftovers to creamy consistency.