Risotto with mushrooms and pumpkin is a first course that is simple and perfect even for special occasions. The rice with mushrooms and pumpkin is easily prepared, and you only need a few ingredients. I used champignon mushrooms, but you can also use porcini, honey mushrooms, mixed mushrooms, or even frozen ones. I recommend checking out other autumn risotto ideas in this collection of AUTUMN RISOTTOS and all the autumn recipes, I’m sure you’ll find more ideas to try. Now let’s see how to make the risotto with mushrooms and pumpkin, and if you try it, let me know. Barbara
I also recommend trying these recipes with pumpkin and mushrooms:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for preparing Risotto with mushrooms and pumpkin
- 1.5 cups rice
- 14 oz champignon mushrooms
- 1 clove garlic
- to taste parsley
- 14 oz pumpkin
- 1.76 oz onion
- to taste salt
- to taste extra virgin olive oil
- 4 cups vegetable broth
- 3 tbsps white wine
- 1 knob butter
- 1.76 oz grated cheese
How to prepare Risotto with mushrooms and pumpkin
Let’s start preparing the risotto with mushrooms and pumpkin by cleaning the mushrooms, removing the end of the stem, washing them quickly under running water, and slicing them. Clean the pumpkin, remove the seeds and skin, and cut it into small pieces. Clean the onion and chop it finely, wash the parsley, and remove the leaves from the stem.
In a pan, pour a clove of garlic, a drizzle of extra virgin olive oil, and the previously sliced mushrooms. Cook them for 15 minutes, then add chopped parsley and adjust the salt. Transfer the mushrooms to a plate and set them aside.
In a pan, pour the chopped onion, pumpkin, and some water, place on the heat, and cook for 15 minutes, stirring occasionally, then adjust the salt and set aside.
In the same pan where you cooked the mushrooms, add a splash of oil and place it on the heat. When the pan is hot, add the rice, toasting it for about 2 minutes, stirring often to prevent burning, then deglaze with white wine.
When the alcohol has evaporated, add the pumpkin to the rice and mix well. Add the vegetable broth one ladle at a time when the rice requires it, keeping it always stirred. Then add the mushrooms, and when the rice is cooked but still al dente, turn off the heat, add a sprinkle of parsley, and stir in the butter and grated cheese, adjusting the salt if necessary. Serve the rice with pumpkin and mushrooms hot.
How to store Risotto with mushrooms and pumpkin
Risotto with mushrooms and pumpkin can be stored in the refrigerator for 2 days, although I recommend eating it as soon as it’s ready.
