A deliciously creamy pumpkin risotto topped with umami fried mushrooms and crispy sage leaves. Made with canned pumpkin with no peeling, chopping or roasting required.
For another vegetarian weeknight-friendly risotto recipe, try my Risotto Verde or Risotto Ai Funghi. Or for more cozy Fall pumpkin recipes try my Easy Pumpkin Soup without Cream, Roast Pumpkin Pasta, and Creamy Pumpkin Tortellini Sauce.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
3 reasons why you'll love this risotto recipe:
- It's packed with delicious autumnal and umami flavours.
- This quick and easy recipe uses pumpkin puree. No peeling, cutting or roasting is required.
- The savoury taste of fried mushrooms and crispy sage topping are a great match for the creamy and slightly sweet pumpkin risotto.
🛒 Ingredients:
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Risotto rice: Your local store should stock it. Arborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- 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.
- Mushrooms: Most varieties will work well. I often use chestnut mushrooms but have also enjoyed it with dried forest mushrooms and shiitake.
Recipe Steps
Step 1: 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 is reduced by half.
Step 2: Pour in the stock little by little, and stir regularly. Simmer for around 20 minutes until the rice is al dente.
Step 3: 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.
Step 4: When the risotto rice is cooked 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.
Top Tips
- Toast the rice before adding the stock to deepen its flavour.
- Add the stock gradually to get perfectly cooked al dente rice and allow the rice to release its starch giving it a delicious creamy texture.
- Cook the sage and the mushrooms while the rice cooks to save time. Just make sure you check on the risotto regularly and stir and add more stock when needed.
🙋 FAQs
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.
Pumpkin puree and fresh pumpkin are both super nutritious and contain high levels of vitamin C, vitamin A, potassium and iron.
🥣 Leftovers and storage
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.
🍁 Check out my other fall/ autumn recipes
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.
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.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Easy Pumpkin Risotto with Sage and Mushrooms
Equipment
- frying pan
- Chopping board
Ingredients
- 2 tablespoon olive oil
- 1 onion
- 4 cloves garlic minced/crushed
- 300 g (1.25 cups) risotto rice (Note 1)
- 100 ml (½ cup) white wine (optional) (Note 2)
- 1500 ml (6 cups) vegetable stock
- 1 400g (14 oz) can pumpkin puree (Note 3)
- 4 tablespoon Parmesan grated
- 1 tablespoon balsamic vinegar optional
- 1 teaspoon smoked salt or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon butter
- 250 g (1 cup) mushrooms - washed and sliced (Note 4)
- 1 large handful of sage leaves
Instructions
- Place a frying pan on a medium heat, add the olive oil, and fry the onion until translucent.
- Then add the garlic and cook for another minute until fragrant.
- Add the rice and toast it for a couple of minutes until the grains are hot to touch.
- Pour in the wine if using and cook for a few more minutes until it evaporates.
- Start to add the stock one ladleful at a time, allowing the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes until the rice is creamy and cooked to your desired level of doneness.
- Meanwhile, place a frying pan on a high heat, add ⅔ butter. Add the mushrooms when the pan comes to heat and the butter starts to bubble, fry for a few minutes until they begin to brown and set them aside.
- Reduce the heat of the pan to medium and add the remaining butter and fry the sage leaves for a few minutes until they become crispy and set them aside.
- Remove the pan from the heat and add the pumpkin purée, balsamic vinegar, Parmesan, salt and pepper and stir until all the ingredients are incorporated.
- Serve immediately topped with mushrooms and crispy sage leaves.
Notes
- Risotto rice: Your local store should stock it. Arborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- 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.
- Mushrooms: Most varieties will work well. I often use chestnut mushrooms but have also enjoyed it with dried forest mushrooms and shiitake.
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