Pumpkin and Mushroom Risotto

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. 

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

Staple Ingredient Notes

• Arborio rice - This rice is an Italian short-grain rice. It has a higher starch content than other rices, making it perfect for extra creamy risotto.
• Vegetable broth - The vegetable broth slowly absorbs into the rice as it bakes, boosting the flavor of the dish.
• Shallots - Shallots are excellent to use in the kitchen to provide a milder, more delicate onion-like flavor to a dish. Try them in my Vegan Coconut Curry Soup, too.
• Mushrooms - I like to use a blend of gourmet mushrooms for a variety of textures and flavor. Check your local grocery store for a blend, or purchase a mix of your favorite mushrooms.
• Pumpkin - I prefer to use canned pumpkin puree to make the preparation of this pumpkin risotto quick and simple. If you have made your own pumpkin puree by roasting pumpkins at home, that will work wonderfully here.
• White wine - White wine is a signature ingredient in risotto as it adds an acidity to the dish that helps balances the creaminess and rich flavors in the parmesan and pumpkin.

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

There are four easy steps to preparing oven-baked pumpkin risotto. Before you begin, preheat the oven to 400°F.

1. 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.

2. 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.

3. 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.

4. 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

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.

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