This creamy Pumpkin Mushroom Risotto recipe is choc full of fresh herbs, seasonal spices and savory mushrooms for a pumpkin risotto recipe that'll knock traditional risotto out of the park. Its rich flavor complemented by pumpkin puree and dry white wine result in a creamy texture that results in the ultimate comfort food.
Like when I made this Vegan Pumpkin Mac and Cheese Bake last holiday season, my pumpkin obsession has begun. Won't you join me? This vegan pumpkin risotto is the perfect fall recipe to sink your teeth into. Creamy arborio rice is the star of the show in this delicious risotto that combines canned pumpkin, fresh sage, fresh thyme and meaty mushrooms for a flavor-bomb your whole family will love. Make it in your Instant Pot or on the stove, the earthy flavor of this Italian classic makes a filling main dish or side dish.
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🥘 Ingredient List for Pumpkin Mushroom Risotto (With Substitutions)
- Shallots - thinly slice shallots lengthwise for this recipe. You can also use regular chopped onion, if shallots are unavailable.
- Garlic - fresh minced garlic produce the best results; however, you can use minced garlic in a jar if you prefer.
- Lemon Juice - the juice of one lemon equals about 2 tablespoons for this recipe. You can substitute with white wine vinegar.
- Pumpkin Puree - canned pumpkin puree works best for this recipe. I use organic. Please note: DO NOT USE PUMPKIN PIE FILLING.
- Rice - the best rice for risotto is Arborio rice as it produces the creamiest of all, al dente risotto. Although the type of rice is important, if unavailable you could substitute with short-grain rice or long-grain rice.
- Sea Salt - I use Himalayan sea salt in many of my recipes, but you can use Kosher salt as well. Just remember, a pinch of salt is usually all you need.
- Ground Sage - this is optional, but I think it adds to the earthy flavor of the Pumpkin Mushroom Risotto and should not be overlooked.
- White Cooking Wine - you can use white cooking wine or a cup from your favorite vintage. If not using cooking wine, Sauvignon Blanc is a good option. If you prefer, you can omit altogether.
- Cumin - adds a nutty warmth and smokiness to this recipe. You can omit if you don't have.
- Fresh Thyme - adds a minty, peppery hint of floral notes and sweetness to the recipe. You can opt for any herbs you have on hand such as Italian parsley.
- Mushrooms - cremini, baby Bella, shiitake, white mushrooms. The sky's the limit on which kind you choose.
- Fresh Sage - this earthy, slightly peppery herb is perfect in this recipe and is the best way to bring out the flavor.
- Olive Oil (not pictured) - you can use olive oil, vegetable oil or vegetable broth to sauté the garlic, onions, herbs and rice.
- Vegetable Broth (optional) - you can use vegetable stock instead of filtered water if you'd like, although it's not necessary.
Complete ingredient measurements can be found in the recipe card below!
🍲 How to Make Pumpkin Mushroom Risotto
I made this vegan risotto in the original Instant Pot, but you can follow the same instructions for making it on your stove top in a Dutch Oven or in a stockpot. Here's how:
Step 1: Set Instant Pot to "sauté setting". Add a tablespoon of oil and heat for 2 minutes. Add garlic, shallots, cumin, ground sage, sea salt, herbs and rice and stir until well-incorporated. Sauté for 10 minutes, stirring frequently with a wooden spoon.
Step 2: add white wine, lemon juice and a cup of filtered water to pot. Stir and sauté for another 5 minutes, stirring frequently.
Step 3: stir in pumpkin puree and sauté until all liquid is absorbed, continuing to stir frequently.
Step 4: once all liquid is absorbed, add in the remaining 2 cups of filtered water to your pot. Place Instant Pot on the rice setting in the Instant Pot. Cover and cook until all remaining liquid is absorbed, about 10 minutes.
Step 5: while risotto is cooking, stir-fry the mushrooms until crispy in a little bit of oil or vegetable broth. Set aside.
Step 6: once risotto is done, you can add more liquid and/or pumpkin puree to make it creamier or serve as is, topped with a dollop of vegan butter, crispy mushrooms and fresh herbs. If you want to get fancy, sprinkle with vegan Parmesan cheese.
🍛 How to Cook on the Stovetop
To cook on the stovetop, follow the same instructions as for the Instant Pot but use a large stockpot or Dutch Oven. There is really no difference except in the pot you cook it in.
👩🏽🍳 Cooking Tips
- For best results, don't use Pumpkin Pie Filling. Only use Pumpkin Puree.
- White wine adds depth and complexity to the flavor, but it’s optional. If you prefer not to use wine, you can skip it or substitute it with a splash of additional broth or lemon juice.
- Stir constantly because regular stirring is key to a creamy risotto. It helps the rice release its starch and prevents it from sticking to the bottom of the pan.
💭 Frequently Asked Questions
Arborio rice is the most commonly used type for risotto due to its high starch content, which helps create a creamy texture. You can also use Carnaroli or Vialone Nano rice if you prefer.
Cremini, button, or shiitake mushrooms are great choices. You can also mix different types for added depth of flavor.
The creamy texture comes from stirring the rice continuously while slowly adding broth. This helps release the starch from the rice, creating a creamy consistency.
White wine adds depth and complexity to the flavor, but it’s optional. If you prefer not to use wine, you can skip it or substitute it with a splash of additional broth or lemon juice.
🌡️ Storage
Store creamy pumpkin risotto without toppings in an airtight container in your refrigerator for up to 5 days.
To reheat, remove from refrigerator and place in a microwave-safe bowl. Heat for 1 minute and enjoy with your favorite toppings.
🥗 Serving Suggestions
- Vegan Garlic Bread
- Vegan Focaccia
- Grilled Peaches Dessert
- Instant Pot Butternut Squash Soup
- Massaged Kale Salad
🥧 More Pumpkin Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Pumpkin Mushroom Risotto Recipe
Equipment
- Instant Pot or
- Dutch oven or
Ingredients
- 2 cups arborio rice
- 1 cup white wine
- 3 cups filtered water or vegetable broth
- 1 medium shallot finely chopped
- 3 cloves garlic
- 2 tablespoon lemon juice
- 1 tablespoon ground sage
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 2 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 12 oz mushrooms chopped and fried in a little bit of oil
Instructions
- Set Instant Pot to "sauté setting". Add a tablespoon of oil and heat for 2 minutes. Add garlic, shallots, cumin, ground sage, sea salt, herbs and rice and stir until well-incorporated. Sauté for 10 minutes, stirring frequently with a wooden spoon.
- Add white wine, lemon juice and a cup of filtered water to pot. Stir and sauté for another 5 minutes, stirring frequently.
- Stir in pumpkin puree and sauté until all liquid is absorbed, continuing to stir frequently.
- Once all liquid is absorbed, add in the remaining 2 cups of filtered water to your pot. Place Instant Pot on the rice setting in the Instant Pot. Cover and cook until all remaining liquid is absorbed, about 10 minutes.
- While risotto is cooking, stir-fry the mushrooms until crispy in a little bit of oil or vegetable broth. Set aside.
- Once risotto is done, you can add more liquid and/or pumpkin puree to make it creamier or serve as is, topped with a dollop of vegan butter, crispy mushrooms and fresh herbs. If you want to get fancy, sprinkle with vegan Parmesan cheese.
Notes
- To cook on the stovetop, follow the same instructions as for the Instant Pot but use a large stockpot or Dutch Oven. There is really no difference except in the pot you cook it in.
- Pumpkin puree - for best results, don't use Pumpkin Pie Filling. Only use Pumpkin Puree.
- White wine - adds depth and complexity to the flavor, but it’s optional. If you prefer not to use wine, you can skip it or substitute it with a splash of additional broth or lemon juice.
- Stir constantly - regular stirring is key to a creamy risotto. It helps the rice release its starch and prevents it from sticking to the bottom of the pan.
JC says
Absolutely perfect for fall. We loved it!
Deborah says
Yay! Thank u JC.
Nicole says
This pumpkin mushroom risotto was so delicious! It was easy to prepare and the whole family enjoyed. Will definitely be making again.
Deborah says
Glad to hear. Thanks Nicole.
DK says
Tried this Pumpkin Mushroom Risotto recipe and it instantly became my favorite! The creamy pumpkin and earthy mushrooms was so perfect! This is such a comforting and hearty meal!
Deborah says
Ahh shucks, thanks so much DK.
Nora says
This pumpkin risotto is perfect to welcome the Fall season! So delicious!
Deborah says
So happy you enjoyed it! Thank you Nora.
Juyali says
This risotto is pure autumnal comfort. The texture combined with the flavors of pumpkin and mushrooms is delicious. I also loved the additional of cumin. Very comforting. Delish.
Deborah says
Cumin is a must in this! Thanks Juyali.