Pumpkin And Mushroom Risotto


This pumpkin and mushroom risotto is extra delicious with autumn herbs and fried sage. This gives the risotto a crispy and savory addition.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Pumpkin and mushroom risotto
Veronique van Ohmydish

Made by Véronique

Published at 2019-10-02, this recipe is for 4 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

50 minutes 4 people Main course
Pumpkin and mushroom risotto


(✓ Tip: click to check off)

  • 300 gram risotto rice
  • 1 onion
  • 2 garlic cloves
  • 200 gram mushrooms
  • olive oil
  • about 750 ml vegetable stock
  • about 600 gram pumpkin
  • 6 cardamom pods
  • 1 cinnamon stick
  • dash of ginger syrup
  • small bunch of fresh sage
  • about 50 gram finely grated grana padano
  • pepper and salt to taste
Pumpkin and mushroom risotto ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • pan for frying
  • skimmer
  • paper kitchen towels
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • oven
  • oven tray lined with parchment paper
  • large skillet
  • wooden spoon

Pumpkin And Mushroom Risotto

50 minutes 4 people Main course

View the original recipe via:

Preparation -- 20 minutes

Heat oil for frying. Rinse the sage leaves and remove the stems. Fry the sage leaves very shortly, transfer them to paper kitchen towels to remove any excess oil and immediately season them with fine salt.

Peel and finely chop the onion and garlic cloves. Rinse the mushrooms using a brush of paper kitchen towel. Then divide them into slices. Crush the cardamom pods and use the seeds on the inside.

Peel the pumpkin, remove the seeds and divide into cubes. Transfer the pumpkin cubes over an oven tray lined with parchment paper.

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.  

Pumpkin and mushroom risotto
Pumpkin and mushroom risotto

Finishing the pumpkin and mushroom risotto -- 30 minutes

Heat olive oil in a skillet and sauté the mushrooms for a few minutes. Also add the onion and garlic and sauté a few minutes more. Add the rice and cook some more until the rice looks glossy.  

Pour a little bit of vegetable stock to the rice and add a new spoonful if the previous one has been completely absorbed. Keep adding vegetable stock and also add the cardamom and cinnamon stick.

Meanwhile roast the pumpkin cubes about 15 minutes in the oven, the exact time depends on the size of the cubes.

Keep adding vegetable stock to the risotto until the risotto is almost soft enough, it's possible you'll need less or more than 750 ml. Stir in grated cheese along with ginger syrup.

As soon as the pumpkin and risotto is done, you'll add the pumpkin to the risotto and season with pepper, salt and maybe some more ginger syrup.

Remove the cinnamon stick and serve with fried sage leaves, enjoy!

Rank this recipe!
0 votes