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    Home » Recipes » Side Dishes / Appetizers

    Pumpkin and Mushroom Risotto with Sage

    Published: Sep 27, 2020 · Modified: Jan 18, 2021 by Sally · This post may contain affiliate links · Leave a Comment

    67 shares
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    This pumpkin and mushroom risotto sounds fancy schmancy, but it's really very quick and easy.

    Closeup of pumpkin risotto with mushrooms

    A true comfort food - I love the smells when it's cooking. To me, it smells like sage stuffing baking during the holidays. Add the pumpkin to the mix, and the flavors are out of this world!

    The apple cider adds a tiny bit of sweetness to complement the pumpkin and sage flavors. Such a wonderful dish for fall!

    If you want a simple side dish for weeknights or special occasions, this risotto fits the bill.

    Risotto with mushrooms and pumpkin served with cucumbers and tomatoes on plate

    What You'll Need

    2 Tablespoons oil (I used olive oil)

    2 Tablespoons butter

    4 large white or crimini mushrooms, sliced thick (3 ounces or about 1 heaping cup full after slicing)

    1 Tablespoon dry sage

    ½ cup apple cider (or juice)

    1 cup pumpkin puree (from a can)

    1-½ cup arborio rice (uncooked)

    3 cups chicken broth or stock

    ⅓ cup parmesan cheese, shredded or grated

    ½ teaspoon salt

    ¼ teaspoon black pepper

    ½ cup cream

    Pumpkin risotto with mushrooms on serving plate

    How to Make

    First, you will heat a Dutch oven or heavy pot to medium heat. Add butter and oil and let butter melt. Add mushrooms and sage and stir.

    Cook for 5 minutes, turning mushrooms halfway through to brown on both sides (uncovered).

    Add apple cider and cook 5 more minutes uncovered to reduce liquid (still on medium heat).

    Add rice, stir, and cook 1 minute.

    Add broth and cook 10 minutes, stirring frequently. Stir constantly closer to the end of the 10 minutes so rice doesn't stick to the bottom of pan.

    Turn heat off and add pumpkin, cream, and parmesan. Stir to incorporate. Let sit 5 minutes before serving.

    Tips

    I used canned pumpkin. If using homemade pureed pumpkin, be aware that it probably has more liquid than canned pumpkin.

    Canned pumpkin is fairly dry. Therefore, if using home-pureed pumpkin instead of canned pumpkin, you may want to reduce other liquids, or you may just want to be aware that your risotto may be creamier or more wet than the original recipe.

    Also be aware that the rice in a risotto recipe tends to be a bit undercooked, so this is normal if you experience this. Firm rice in a risotto is to be expected.

    I used dry sage that was very finely crushed, but any dry sage is probably good to use.

    If using fresh sage, make sure to finely chop the leaves before adding. Fresh sage quantity should be three times the dry amount called for in the recipe.

    Arborio rice with pumpkin and mushrooms on plate

    How to Serve

    I like to serve this Pumpkin and Mushroom Risotto with anything meaty. Think turkey, chicken, or meatloaf. Perfect for Thanksgiving or Christmas dinner.

    Can be prepared a day ahead and reheated. If you're looking to free up your stove top and cook some things ahead of time for special dinners, this risotto is perfect.

    Simply make it the day before and refrigerate. About 20 minutes before you're ready to serve it, simply take it out and reheat on low in a covered pot.

    You may need to add a bit of extra liquid during reheating. I would suggest adding a bit of chicken broth or water.

    Try with my Bacon Wrapped Meatloaf, my Bacon-Wrapped Stuffed Chicken Breasts, or London Broil Crockpot Recipe.

    Recipe

    Pumpkin risotto with mushrooms on serving plate

    Pumpkin and Mushroom Risotto with Sage

    This pumpkin and mushroom risotto sounds fancy schmancy, but it's really very quick and easy.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Italian
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 378kcal
    Author: Sally

    Ingredients

    • 2 tablespoon oil (I used olive oil)
    • 2 tablespoon butter
    • 4 large mushrooms white or crimini, sliced (about 3 ounces or 1 heaping cup after slicing)
    • 1 tablespoon sage , dry
    • ½ teaspoon salt , more to taste
    • ¼ teaspoon ground black pepper
    • ½ cup apple cider or juice
    • 1-½ cups arborio rice , uncooked
    • 3 cups chicken broth or stock
    • 1 cup canned pumpkin
    • ⅓ cup parmesan cheese , shredded or grated
    • ½ cup cream
    US Customary - Metric

    Instructions

    • Heat a Dutch oven or heavy pot to medium heat.
    • Add butter and oil and let butter melt.
    • Add mushrooms and sage and stir.
    • Cook for 5 minutes, turning mushrooms halfway through to brown on both sides (uncovered).
    • Add apple cider and cook 5 more minutes uncovered to reduce liquid (still on medium heat).
    • Add rice, stir, and cook 1 minute (still on medium heat).
    • Add broth and cook 10 minutes on medium heat, stirring frequently. Stir constantly closer to the end of the 10 minutes so rice doesn't stick to the bottom of pan.
    • Turn heat off and add pumpkin, cream, and parmesan. Stir to incorporate.
    • Let sit 5 minutes before serving.

    Nutrition

    Calories: 378kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 758mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6808IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 3mg
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    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

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    67 shares