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Pumpkin and Mushroom Risotto

Learn how to make deliciously creamy pumpkin risotto in just an hour! Through this easy how-to video you'll be making risotto all fall and winter long. The perfect dinner!

Course Dinner, Vegetarian
Keyword pumpkin risotto
Servings 6 servings
Author Monique of AmbitiousKitchen.com


  • 4 cups low-sodium chicken broth
  • 3 1/2 cups water
  • 2 tablespoons  olive oil
  • 1/2 cup red onion
  • 1 1/4  cup arborio rice
  • 1 cup sliced mushrooms
  • 1/3 cup dry white wine
  • 1/2  cup canned pumpkin
  • 1-2 tablespoons fresh chopped basil
  • 1/4  cup Parmigiano Reggiano cheese
  • 1 tablespoon oregano
  • 1/4 tsp freshly ground black pepper


  1. Heat broth and water in a saucepan until boiling, then keep at a simmer on the stove top.
  2. Heat olive oil in a saute pan until hot but not smoking. Add onion and mushroom and cook, stirring, about 5 to 6 minutes.
  3. Add white wine and cook until most of the liquid is absorbed about 2 minutes. Add 1 1/4 cup rice and stir to combine. Next, add 1 cup broth and cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Continue to add broth 1/2 cup at a time, stirring, until liquid is evaporated after each addition and until rice swells but is still al dente, about 25-30 minutes.
  4. Add pumpkin, 1/4 cup cheese, basil, oregano, and pepper; cook, stirring, until incorporated, 1 to 2 minutes. Serves 6.

Recipe Notes

Adapted from Women's Health