Wild Mushroom Pumpkin Risotto

Risotto, the northern Italian classic built on patient stirring, shines here with wild mushrooms and fresh pumpkin puree. Arborio rice slowly drinks in hot broth until creamy, finished with sage and thyme for cozy one-pan comfort.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 68g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups arborio rice
• 12 oz mixed wild mushrooms (shiitake, oyster, cremini)
• 1 cup fresh pumpkin puree
• 5 cups vegetable broth
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 1/2 cup dry white wine
• 3 Tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 3 Tbsp toasted pumpkin seeds

Instructions

1. 1Warm the vegetable broth in a saucepan over medium-low heat until it is gently steaming; keep it hot but not boiling while you cook.
2. 2Dice the onion and mince the garlic. Wipe the wild mushrooms clean and tear or slice them into bite-size pieces so they cook evenly.
3. 3Heat olive oil in a wide heavy pot or deep skillet over medium heat. Add the onion and cook, stirring often, until translucent and soft, about 5 minutes.
4. 4Add the mushrooms and salt. Sauté until they release their liquid and turn golden at the edges, 7 to 9 minutes. Stir in the garlic, thyme sprigs, and sage leaves and cook just until fragrant, about 1 minute.
5. 5Stir in the arborio rice and toast it, coating every grain in the oil and mushroom juices, for 2 minutes until the edges look translucent.
6. 6Pour in the white wine and cook, stirring constantly, until it is fully absorbed and the pot smells bright.
7. 7Add a ladle of hot broth and stir until the liquid is mostly absorbed. Continue adding broth one ladle at a time, stirring frequently, for 18 to 22 minutes total until the rice is creamy and al dente.
8. 8Fold in the fresh pumpkin puree during the last few minutes of cooking so it warms through without turning the risotto heavy. Season with salt, pepper, and the apple cider vinegar.
9. 9Remove the thyme sprigs. Taste and adjust seasoning. The risotto should be loose and spoonable, not stiff.
10. 10Divide among warm bowls. Top with chopped parsley and toasted pumpkin seeds. Serve immediately while the mushrooms still taste earthy and the pumpkin is bright.