Pumpkin & Mushroom Risotto

• It's packed with delicious autumnal and umami flavours.
• This quick and easy recipe uses pumpkin puree. No peeling, cutting or roasting is required.
• You can make it on your stove or in your Instant Pot. The recipe includes instructions for both.
• The savoury taste of fried mushrooms and crispy sage topping are a great match for the creamy and slightly sweet pumpkin risotto.

• Risotto rice, pumpkin puree, mushrooms and sage are the key ingredients in this recipe.
• White wine (optional), parmesan, and balsamic vinegar provide the additional flavour and richness that make the risotto super yummy.
• Pumpkin puree is used instead of fresh pumpkin for ease and speed. If you want to make this recipe with fresh pumpkin allow 300g or 11oz per person. Peel and cut into small pieces, no larger than 2cm or 1 inch. Place in a 180C or 300F oven for 40 minutes until the pieces soften and start to brown. Then place into a bowl, mash with a fork and add to the risotto when you would add the pumpkin puree.
• Most mushroom varieties will work well in this recipe. I often use chestnut mushrooms but have also tried it with dried forest mushrooms and shiitake.

Stovetop:

Place a frying pan on a medium heat, add olive oil, then add the onion and fry until translucent. Add the garlic and fry for one minute until fragrant. Add the risotto rice to the pan and toast until the grains are hot to touch. Pour in the white wine if using and cook for a few more minutes until it evaporates. Then pour the stock in little by little and stir regularly. Simmering for around 20 minutes until the rice is al dente.

Instant Pot:

Place the Instant Pot on sauté mode, add olive oil, then add the onion and fry until translucent. Add the garlic and fry for one minute until fragrant. Add the risotto rice and toast until the grains are hot to touch. Pour in the white wine if using and cook for a few more minutes until it evaporates.

2. Simmer / pressure cook

Stovetop

Pour in the stock little by little, and stir regularly. Simmer for around 20 minutes until the rice is al dente.

Instant Pot:

Pour in the stock and set the Instant Pot to cook for 2 minutes at high pressure.

3. Mushrooms and sage

While the rice is cooking, place a small frying pan on a medium to high heat and add butter. When the butter starts to bubble, add the mushrooms, fry for a few minutes until they begin to brown and set them aside. Reduce the heat of the pan to medium, add a little more butter, gently fry the sage leaves for a few minutes until they become crispy and remove them from the heat and set them aside when done.

4. Seasoning

Stove method:

When the risotto rice is cooked add the pumpkin puree, balsamic vinegar, parmesan, salt and pepper and stir until incorporated.

Instant Pot:

Manually release the pressure when the time is up and add the pumpkin puree, balsamic vinegar, parmesan, salt and pepper and stir until incorporated

Serve immediately topped with mushrooms and crispy sage leaves.

Top tip: crush the sage leaves in your hands as you add them to the risotto for a more evenly distributed sage flavour.

1. Use your Instant Pot if you have one - once I made risotto in my Instant Pot I never went back. It's a lot quicker and leaves my hands free to do other tasks because it doesn't require regular stirring. Keep warm mode is also super useful if you cannot serve immediately or people in your household eat at different times.
2. Add the stock gradually (stove top method) - this ensures you are adding just the right amount to get perfectly cooked al dénte rice. It also makes the rice creamy and starchy.
3. Cook the sage and the mushrooms while the rice cooks - this will save time. Make sure you stir the simmering risotto at regular intervals if you are using the stovetop method.

The 3 main types of risotto rice are Carnaroli, Arborio, and Vialone Nano. Carrnaroli is favoured by chefs because it produces super creamy risotto while the grains maintain their shape. Alborio is the most widely available and is commonly found in supermarkets. It is not as starchy as Carrnaroli and there is a risk it can overcook and turn mushy.

You'll find that most risotto recipes contain wine, but it is certainly not mandatory. The risotto will still taste great without it. You can add a few drops of lemon at the end if you want to introduce extra acidity.

Yes, canned pumpkin puree is available in most supermarkets including Ocado, Sainsbury's and Tesco.

Pumpkin puree and fresh pumpkin are both super nutritious and contain high levels of vitamin C, vitamin A, potassium and iron.

Pumpkin risotto tastes best when eaten fresh. However, you can store the leftovers in the fridge for up to 3 days. Just place them into an airtight container and refrigerate when cool. Make sure you reheat leftover risotto thoroughly on the stove or in the microwave. This dish is not suitable for freezing.

If you've got a little time on your hands, why not make arancini? Breadcrumb coated risotto balls will make an excellent lunch or snack, and they also freeze well.

Leftover pumpkin puree can be stored in the fridge for up to 1 week and frozen for up to 3 months. You could use it to make a small batch of this tasty pumpkin spice nice cream.

If you like this risotto recipe you are sure to enjoy these other autumn/fall recipes. They're all quick and easy and packed with delicious autumnal flavours.

Roast Pumpkin Soup (without cream)

Baked Butternut Squash and Chickpea Curry

Pumpkin Spice Nice Cream

Ginger Spiced Apple Crumble

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.