Roasted Pumpkin Mushroom Risotto

Risotto, northern Italy’s creamy classic, takes on autumn warmth when sweet roasted pumpkin and earthy cremini melt into slow-stirred arborio. Fresh sage and Parmesan finish this cozy one-pot dinner.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 68g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 12 oz cremini mushrooms
• 1 1/2 cups arborio rice
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 5 cups vegetable broth
• 1/2 cup dry white wine
• 3/4 cup Parmesan cheese, grated
• 3 Tbsp unsalted butter
• 3 Tbsp olive oil
• 1/4 tsp ground nutmeg
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 2 Tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Halve the pumpkin, scoop out seeds, peel, and cut the flesh into 3/4-inch cubes.
2. 2Toss the pumpkin cubes with a drizzle of olive oil, salt, pepper, and a few thyme leaves. Spread in a single layer and roast 25–30 minutes until edges are caramelized and flesh is tender when pierced.
3. 3While pumpkin roasts, wipe mushrooms clean and slice thickly. Dice the onion and mince the garlic. Warm the broth in a saucepan over low heat so it stays steamy.
4. 4Heat remaining olive oil and butter in a wide heavy pot or Dutch oven over medium heat. Add onion and cook 4–5 minutes until translucent and soft.
5. 5Add mushrooms and salt; sauté 6–8 minutes until they release liquid, shrink, and turn golden brown at the edges. Stir in garlic, remaining thyme, and torn sage for 1 minute until fragrant.
6. 6Pour in the arborio rice and toast 2 minutes, stirring constantly, until grains look pearly and slightly translucent at the edges.
7. 7Deglaze with the white wine, scraping the bottom of the pot; simmer until nearly evaporated and the alcohol smell fades.
8. 8Add hot broth one ladle at a time, stirring often and waiting until mostly absorbed before the next addition. Continue 18–22 minutes until rice is creamy and al dente with a slight bite.
9. 9Fold in the roasted pumpkin cubes, remaining butter, grated Parmesan, nutmeg, and most of the parsley. Taste and adjust salt and pepper.
10. 10Rest off heat 2 minutes so the risotto thickens to a loose, spoonable consistency. Serve immediately in warm bowls, finished with extra Parmesan and remaining parsley.