Pumpkin Risotto Recipe with Goat Cheese and Mushrooms

This pumpkin risotto recipe is just perfect for fall! This naturally gluten-free vegetarian dish is hearty enough for a main and it would also make a great addition to your Thanksgiving side dishes. Easy to make, this classic Italian dish has had a fall twist!

Pumpkin risotto served in a black bowl

I (Lauren) have already professed my love for pumpkin in my pancake post last month, and my love it still going strong. This seasonal flavor is most often showcased in cookies, cakes, donuts, and don’t get me wrong, I love this flavor in any type of dessert but it is also fantastic as a savory addition to dinner.

Just like squash during this season, pumpkin is a unique flavor that has a ton of versatility. I can’t say enough about this Pumpkin Risotto….

Ingredients to make the pumpkin risotto

How to Make Pumpkin Risotto

  • Stir together vegetable broth, pumpkin, and goat cheese log in a saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Heat avocado oil in a cast iron (or saute) pan, add chopped onion and cook over medium heat until clear. Then add mushrooms and saute until cooked, about 4 minutes. Salt and pepper to taste and stir in garlic, cook for an additional minute, then set aside.q
  • Melt the butter in a large saute or sauce pan, over medium heat. Once heated, add herbs and rice and stir for 1 minute.
  • Next, add your vinegar and simmer, stirring constantly, until completely absorbed.
  • Now, add 1/2 cup of the pumpkin broth and stir until almost completely absorbed (this should take 1 to 2 minutes).
  • Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly, allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy. I set a timer for 20 to 25 minutes so I know I have cooked it for long enough and usually the rice is perfectly cooked in this timeframe.
  • Once you have a creamy mixture, add salt, pepper and nutmeg.
  • Then stir in the sauteed mushrooms and onions. Remove from the heat. If needed, add more salt to taste.
  • To finish, top with goat cheese crumbles and pepitas.

Stock being poured into a pan on the stovetop Mushrooms cooking in a skillet

What does pumpkin risotto taste like?

This recipe is rich, warm, earthy, and makes a perfect unique Thanksgiving side. It’s also hardy enough to be a vegetarian main dish.  The dish is so full of flavor, thanks to the goats cheese, and the sateed mushrooms work so well in the finished meal.

Is risotto easy to make?

I’ll admit, risotto seemed so intimidating to me before I made it. I never wanted to attempt it for fear it would just be a horrible gloppy mess. Part of this fear is likely from watching too many cooking competition shows–they always lose on risotto! If you’ve ever had really great risotto at a restaurant, it does seem like it would be difficult to get the perfect creaminess packed in with such lush flavors.

But, I promise it’s not as hard as it may seem–it is however a bit time consuming. The key is to not leave the dish as you make it. Just keep stirring! If you do this, in the end you will get a seriously delicious reward.

Pumpkin risotto served in a bowl with a glass of red wine

Risotto made with canned pumpkin

For convienience, and to save on time, I opted to use canned pumpkin in this recipe. You can of course use fresh if you wish, but you would have to bake it first and puree it. If, like me, you go down the canned route, be sure to get pure pumpkin, nothing with any spice or sweeteners in it.

Top Tips To Make This Pumpkin Risotto Recipe

  • When you are making the rice, stir as much as you can, this is what makes it beautifully creamy.
  • The risotto can be made ahead of time and kept in the fridge for 3 to 5 days, so it’s great as a Thanksgiving side. Just gently reheat it on the stovetop before serving.
  • Don’t rush the cooking time and give the dish some love!

Two bowls of pumpkin risotto on a gingham tablecloth

Photography by Chase Daniel

Be sure to check out these other vegetarian recipes!

I’d love to hear from you if you’ve tried this recipe! Be sure to leave me a comment below to let me know what you though and leave a star rating too!

PUMPKIN RISOTTO WITH GOAT CHEESE AND MUSHROOMS

This risotto recipe is full of the flavors of fall!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: fall risotto recipe, pumpkin risotto recipe, risotto with goats cheese
Servings: 4 as a main (6 as a side course)
Author: Jen Pinkston

Ingredients

  • 4 ¼ c organic vegetable broth plus extra for moistening, as needed
  • 1 c organic pure pumpkin
  • About 1 oz. or 1.5 tbsp of herbed goat cheese
  • Tbsp of avocado oil or oil of your choice
  • Half an onion chopped
  • 15 button baby bella mushrooms quartered
  • 4 garlic cloves chopped
  • 2 tablespoons butter
  • ¼ c white wine vinegar
  • 1 ½ c Arborio rice medium-grain white rice will work as well
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • 1 tsp dry parsley
  • ½ tsp nutmeg
  • ½   c coarsely crumbled soft fresh goat cheese
  • ¼ c pepitas
  • salt and pepper to taste

Instructions

  • Stir together vegetable broth, pumpkin, and goat cheese log in a saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Heat avocado oil in a cast iron (or sautpan, add chopped onion and cook over medium heat until clear. Then add mushrooms and saute until cooked, about 4 minutes. Salt and pepper to taste and stir in garlic, cook for an additional minute, then set aside.
  • Melt the butter in a large saute or sauce pan, over medium heat. Once heated, add herbs and rice and stir for 1 minute.
  • Next, add your vinegar and simmer, stirring constantly, until completely absorbed.
  • Now, add 1/2 cup of the pumpkin broth and stir until almost completely absorbed (this should take 1 to 2 minutes).
  • Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly, allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy. I set a timer for 20 to 25 minutes so I know I have cooked it for long enough and usually the rice is perfectly cooked in this timeframe.
  • Once you have a creamy mixture, add salt, pepper and nutmeg.
  • Then stir in the sauteed mushrooms and onions. Remove from the heat. If needed, add more salt to taste.
  • To finish, top with goat cheese crumbles and pepitas.

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