This Pumpkin and Mushroom Risotto is as easy as risotto gets! All you need is 15 minutes to prep, then it's baked in the oven until soft and creamy. The whole family will love this decadent vegetarian dish.
If you love my Italian Braised Beef with Olives, you will absolutely love this Pumpkin and Mushroom risotto dish. Just like the braised beef, this risotto is baked in a Dutch oven and is a perfect blend of some of my favorite Italian flavors.
Plus, risotto is a perfect way to sneak in loads of veggies - in this case, pumpkin, mushrooms, and spinach.
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Why You'll Love This Recipe
No stirring!! Although traditional risotto is AMAZING, with three littles in our house, standing over the stove, stirring constantly isn't going to happen. With this incredibly simple oven-baked pumpkin risotto, you get the same creamy risotto consistency, without the labor! This method is perfect for busy families like ours that love delicious dinners but simply don't have the time to spend all night in the kitchen.
Minimal cleanup. If an oven-baked risotto appeals to you because you're short on time, minimal dishes aught to peek your interest, too! This pumpkin puree risotto comes together in just a Dutch oven and a medium sized skillet. Serve your family a well rounded meal without the mess!
Meal prep and freezer friendly. Make this pumpkin and mushroom risotto on Sunday night and enjoy it as for the entire week. You can also make a larger serving, and stick half in the freezer. Great for fall and winter.
Tools You'll Need
- 1 Dutch oven
- Medium saute pan
- Cutting board
- Dry and liquid measuring cups
- Measuring spoons
- Large knife
- Microplane
Substitutions
- Oil substitution - Although I have been loving higher smoke point oils like grapeseed oil and avocado oil because they retain their integrity better, you can absolutely use extra virgin olive oil. If you love olive oil, you will love Lemon-Rosemary Olive Oil Cake.
- Rice substitution - Arborio rice is the best rice to use to make risotto, however, you can substitute the arborio rice with another short grain rice like Baldo, or even sushi rice or Korean rice in a pinch.
- Pumpkin substitutions - If you are out of pumpkin, try pureed butternut squash or skip it entirely and replace it with 1 cup of water. You can also try my similar oven-baked Butternut Squash Risotto with Caramelized Mushrooms!
- Broth substitutions - I used vegetable broth to keep this risotto vegetarian, however, you may use reduced sodium chicken or beef broth instead.
Instructions
- Cook the shallots and garlic. In a medium sized Dutch oven over medium heat, heat 2 tablespoons of oil. Once hot, add shallot, garlic, salt and pepper. Cook, stirring occasionally for 5-7 minutes, or until the shallots are transparent.
- Toast the rice. Once the shallots are transparent, add the rice. Cook, stirring constantly, for 1-2 minutes, or until the rice begins to smell slightly toasty. Add the vegetable broth and stir to combine. Cover the Dutch oven tightly and transfer to the oven. Bake for 65-70 minutes, or until the rice is tender.
- While the risotto bakes, prepare the mushrooms. Heat the remaining oil in a medium skillet over medium heat. Stir in the mushroom blend, and cook for 8-10 minutes, stirring occasionally. The mushrooms are ready when they are brown and tender.
- Stir in pumpkin puree, water, wine, parmesan cheese, butter, sage, and lemon zest. Once the risotto is cooked through and tender, add in the remaining ingredients and herbs for risotto and stir vigorously for 1-2 minutes. The risotto should be thick and creamy. Then, gently fold in the spinach and serve.
Prep Ahead Option
Oven-baked pumpkin risotto can be prepared ahead of time, and reheated before serving. To reheat, simply add your desired serving to a microwave safe bowl with 1-2 tablespoons water and cook for about 90 seconds, or until heated through.
What to Serve with Pumpkin Risotto
Pumpkin risotto is a hearty dish on it's own, but it can be paired with a simple salad, a protein like scallops or steak, or an additional serving of vegetables.
You can't go wrong with having Gluten Free Vanilla Bean Donuts or Carrot Cake Cookies for dessert!
FAQs
Risotto can be made with rices other than arborio rice, but I recommend sticking to cooking risotto with short-grain rices. Long-grain rice varieties, like basmati, have a lower starch content and won't make a risotto with the same creamy, velvety consistency.
No, risotto is an Italian rice dish and orzo is a type of short pasta. The two may appear similar, but they are very different. Please do not attempt to make risotto with orzo pasta.
Leftover risotto can be refrigerated for up to one week. For the longest lasting freshness, store leftover risotto in an air-tight glass container. Risotto that is stored loosely covered will dry out and lose it's delicious creaminess.
Tips and Tricks for Success
- Take a couple of minutes to toast the rice. It may be tempting to skip this step, but it's worth the little bit of effort! Toasting the rice will enhance the nuttiness of the arborio rice and deepen the flavor of the pumpkin mushroom risotto.
- Use a dry white wine. A crisp Pinot Grigio is a great choice and will complement the earthy flavors in the mushrooms.
More Dinner Recipes You May Enjoy
Pumpkin and Mushroom Risotto
Equipment
- 1 Dutch oven
- 1 Medium saute pan
- 1 Cutting board
- 1 Dry measuring cup
- 1 Measuring spoons
- 1 Liquid measuring cup
- 1 Large knife
- 1 Microplane
Ingredients
- 4 tablespoons avocado or grapeseed oil divided
- ½ cup shallot shallot finely chopped (about 1 small shallot)
- 4-5 cloves garlic minced
- 2 teaspoons coarse Kosher salt
- 1 teaspoon fresh ground black pepper
- 4 cups reduced-sodium vegetable broth
- 1 ½ cups arborio rice or other short grain rice
- 1 pound sliced mushrooms gourmet blend
- 2 cups pumpkin puree
- 2 cups water
- ½ cup dry white wine
- ½ cup fresh grated parmesan cheese plus more for garnish
- 2 tablespoons unsalted butter
- 4 cups fresh spinach roughly torn or chopped
- 1 tablespoon chopped fresh sage plus more for garnish
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 400°F.
- Heat 2 tablespoons of oil in a medium Dutch oven over medium-heat. Add shallot, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
- Add the rice to the dutch oven. Cook, stirring constantly, 1-2 minutes or until the rice begins to smell slightly toasty. Stir in vegetable broth, cover tightly and place in the oven. Bake until rice is tender and cooked through, about 65-70 minutes.
- While rice is cooking, prepare the mushrooms. Heat remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Stir in the mushrooms, and cook, stirring occasionally, 8-10 minutes. or until mushrooms are browned and tender.. Remove from the heat and set aside until the rice is cooked.
- Remove the pot of rice from the oven. Add pumpkin puree, water, wine, parmesan cheese, butter, sage, and lemon zest. Stir vigorously for 1-2 minutes, until the rice is thick and creamy. Gently fold in the spinach until mixed.
- Divide risotto among 4-6 wide and shallow bowls. Top with mushrooms and more parmesan cheese and sage, if desired.
