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–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 460 kcal

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.

Notes

If you would like to omit the pumpkin, you may substitute butternut squash, or add an additional 1 cup of water
This dish can be made ahead of time. To reheat the pumpkin and mushroom risotto, simply add your desired serving to the bowl, and to with 1-2 tablespoons of water before placing in the microwave for about 90 seconds. Gently stir in the water until it is well mixed. This allows the risotto to remain creamy when reheated.
This risotto can be stored frozen for up to 1 month. It can be stored in the refrigerator for up to 1 week.

Nutrition

Calories: 460kcalCarbohydrates: 47gProtein: 13gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 26mgSodium: 1429mgPotassium: 970mgFiber: 8gSugar: 10gVitamin A: 22166IUVitamin C: 21mgCalcium: 215mgIron: 5mg
Keyword gluten free dinner ideas, gluten free recipes, pumpkin and mushroom risotto, pumpkin dinners, pumpkin dishes, pumpkin recipes, recipes with mushrooms, recipes with pumpkin and mushroom, vegetarian dinner, vegetarian recipes
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