pumpkin risotto with herb butter mushrooms
Chilling in a hotel room right with no discernible tasks at hand, so I might as well share a recipe.
I’m shacked up in North Florida to escape Hurricane Milton, and honestly, the trek could’ve been more daunting than it ended up being. No doubt, the day before was riddled with stress: prepping the house, divvying up food, cleaning, laundry, peering around the grounds hoping everything will be exactly the same upon return home.
In reality? Who knows. I’ll find out Thursday.
In the meantime, this Pumpkin Risotto with Herb Butter Mushrooms should tide me (and you!) over through the rest of the week. Weird saying that because I feel like it’s later than Tuesday…Anywho, this delightfully easy rendition of risotto involves only one pot and a sheet pan, but yields a load of flavor and a ton of leftovers if meal prep is the name of your game. Those roasted mushrooms are an event in and of themselves: juicy and buttery little gems.
Of course, you could make the risotto by itself, but paired with the mushrooms? Elevated cuisine, folks.
No Mush in This Room
I like to roast the mushrooms while I prep and begin the risotto, for some nice and satisfying multitasking action.
The mushrooms don’t take a whole lot of hullabaloo. Choose your fungus – I used cremini here because I had it on hand, but some shiitakes or oysters are nice, too – and slice up as needed if the caps are too large. Toss those and some whole garlic cloves (peeled, of course) with olive oil, salt, and pepper. Spread onto a parchment lined baking sheet. Spread some butter pats overtop and finish with a few sprigs each of rosemary and thyme.
Roast for 20-25 minutes, tossing halfway through, until nice and browned and juicy.
Hello Risotto
True risotto involves a lot of spooning and stirring, a very meticulous process that can take almost an hour. My versions are always a quickened style. Still a dynamic and luxurious side dish, but in a fraction of the time, which is useful for us working folk who have refined tastebuds but an unrefined amount of time.
Start by sauteeing a shallot for a couple minutes, then stir in some minced garlic. Melt butter in the skillet and toss in some short grain rice. I use arborio, which is typical, but other varieties exist that work great (I sometimes find Valencia short grain in stores and have incorporated that with success).
Toast the rice for a couple minutes, stirring here and there. Don’t burn the rice. I’ve definitely done that before, so don’t be me and keep an eye on it to ensure you’re not accidentally blackening your grain. Pour in some white wine and simmer down until the rice absorbs most of the liquid. Swirl in that pumpkin puree, some cinnamon, and just a pinch of nutmeg. A very smol amount goes a very long way, kids.
Now, the main method. I use apple cider and veggie broth to heighten the pumpkin profile. You can swap out the cider for more broth, though, if you wish. The important part is you add the liquids gradually and in 5 minute increments, letting the the rice absorb it thoroughly and turn into that rich, creamy creation that characterizes risotto.
Be mindful of your heat level so the liquid doesn’t aggressively boil over. You want a good, even simmer. Lower or raise as needed to maintain this level of agitation.
When you’ve used enough liquid to sustain that beautiful texture, finish with some sharp cheddar cheese and heavy cream. Taste for salt and pepper, as usual, and stir it all up until the cheese is melted and the cream distributed.
Serve the risotto with plenty of mushrooms, and any sort of protein you might want to complete the meal. I’m always a proponent of blackened salmon or shrimp. Nudge nudge.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Savor the pumpkin:
Crispy Buffalo Pumpkin Pinto Bean Tacos
White Wine Pumpkin Ricotta Stuffed Shells
Chipotle Pumpkin Enchilada Chili
pumpkin risotto with herb butter mushrooms
Ingredients
- 4 cups mixed mushrooms
- 3 tbsp butter
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
pumpkin risotto
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 cups short grain rice
- 1 cup dry white wine
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- pinch ground nutmeg
- 1 cup apple cider
- 3-4 cups vegetable broth
- 1/2 cup sharp white cheddar cheese, shredded
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the mushrooms and garlic cloves with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread in an even layer on the baking sheet. Dollop the sliced butter and lay the rosemary and thyme sprigs on top. Roast 20-25 minutes, tossing once halfway through, until golden and buttery.
- Meanwhile, make the risotto. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the shallot until fragrant, about 2-3 minutes, then stir in the garlic for 30-60 seconds longer. Melt the butter and toss with the aromatics. Stir in the rice and toast for 2-3 minutes. Pour in the white wine and simmer until reduced by half, about 3-4 minutes.
- Swirl in the pumpkin puree and stream in the cider. Simmer 5 minutes, stirring the rice. Add the broth 3/4 cup at a time and simmer each round for 5 minutes, stirring, until the rice is creamy and soft. The whole process will take about 25-30 minutes. Stir in the cheddar cheese and heavy cream until the cheese melts.
- Divide the risotto into bowls and top with the roasted mushrooms.
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