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Pumpkin & Mushroom Risotto

Pumpkin & Mushroom Risotto Recipe


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

A delicious pumpkin risotto topped with umami fried mushrooms and crispy sage leaves. A quick and easy recipe that can be cooked on the stove or in your Instant Pot. 

Serves 4.  Use the scaling buttons below to double or triple the quantity.


Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion
  • 4 cloves of garlic
  • 300g (or 1.5 cups) Alborio risotto rice
  • 100 ml white wine (or 1/2 cup) (optional)
  • 800 ml vegetable stock (or 3.3 cups) for the instant pot method.
  • or 1000 ml vegetable stock or (4.25 cups) for the stovetop method
  • 1 400g (or 14oz) can pumpkin puree 
  • 4 tbsp grated Parmesan
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp butter
  • 250g (or 9 oz) mushrooms - washed and sliced
  • 1 large handful of sage leaves (approx. 14g (or 1/2 oz

Instructions

Stove top method:

  1. Place a frying pan on a medium heat, add the olive oil, and fry the onion until translucent.
  2. Then add the garlic and cook for another minute until fragrant.
  3. Add the rice and toast it for a couple of minutes until the grains are hot to touch.
  4. Pour in the wine if using and cook for a few more minutes until it evaporates.
  5. Pour on the stock gradually, stirring regularly and simmer for 20 mins until the rice is al dente. (note 1)
  6. Meanwhile, place a frying pan on a high heat, add 2/3 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.
  7. 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.
  8. Add the pumpkin purée, balsamic vinegar, Parmesan, salt and pepper and stir until all the ingredients are incorporated, adding a little additional stock if required.
  9. Serve immediately topped with mushrooms and crispy sage leaves.

Instant Pot Method:

  1. Place the Instant Pot on sauté mode and add the olive oil. Add the onion when the oil is hot and cook until translucent. 
  2. Then add the garlic and cook for another minute until fragrant.
  3. Add the risotto rice and toast it for a couple of minutes until it is hot to touch.
  4. Add the wine if using and cook for a few more minutes, it until it evaporates.
  5. Pour in the stock, put on the lid and set the Instant Pot to cook for 2 minutes on high pressure. (note 1)
  6. Meanwhile, place a frying pan on a high heat, add 2/3 of the butter. Add the mushrooms when the pan is hot and the butter starts to bubble, fry for a few minutes until they begin to brown and set them aside.
  7. 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.
  8. Manually release the Instant Pot's pressure when the time is up.
  9. Add the pumpkin purée, balsamic vinegar, Parmesan, salt and pepper and stir until all the ingredients are incorporated.
  10. Serve immediately topped with the fried mushrooms and crispy sage leaves.

 

Notes

Stove method:

  1. The rice is ready when it has softened but still has a slight bite. If in doubt try a little to check. 

Instant Pot Method:

  1. The Instant Pot will take around 10 minutes to come to pressure.
  • Category: Rice
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: Pumpkin and Mushroom Risotto (Instant Pot and Stove Method)