Easy Pumpkin Risotto with Sage and Mushrooms

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5 from 2 votes

Easy Pumpkin Risotto with Sage and Mushrooms

An easy pumpkin risotto topped with umami fried mushrooms and crispy sage leaves.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American, British, Italian

Diet: Vegetarian

Servings:

Calories: 512kcal

Author: Helen

Equipment

Ingredients

2 tbsp olive oil
1 onion
4 cloves garlic minced/crushed
300 g risotto rice (Note 1)
100 ml white wine (optional) (Note 2)
1500 ml vegetable stock
1 400g can pumpkin puree (Note 3)
4 tbsp Parmesan grated
1 tbsp balsamic vinegar optional
1 tsp smoked salt or sea salt
1 tsp freshly ground black pepper
3 tbsp butter
250 g mushrooms - washed and sliced (Note 4)
1 large handful of sage leaves

US Customary - Metric

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.

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.

Nutrition