This pumpkin mushroom risotto is rich, creamy, and full of the umami flavor of shiitake mushrooms. It’s a simple main dish with an Asian twist!
Risotto is originally an Italian dish with rice and broth cooked together until creamy and soft, and is often finished with butter and cheese.
This version is cooked with an Asian twist using Japanese rice and sesame oil as part of the seasoning. The shiitake mushrooms add a strong umami flavor and the pumpkin puree makes the dish even richer with a delicate sweetness. Follow the infallible recipe and tips for the perfect risotto step by step!
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Ingredients for this recipe
- Chicken broth – Or vegetable broth for a vegan option.
- Pumpkin puree – I use Libby’s pumpkin puree.
- Olive oil
- Garlic – Chopped.
- Onion: finely chopped.
- Shiitake mushrooms: stems removed and sliced.
- Japanese rice (sushi rice) – Not washed
- dry white wine
- Sesame oil
- Salt
Optional toppings:
How to make pumpkin mushroom risotto
1. Prepare the broth. Heat the chicken broth and pumpkin puree together in a saucepan.
2. Sauté. Heat the olive oil in a large pan. Cook the onion and garlic together until lightly browned. Then add the mushrooms.
3. Add the rice. Add the rice and cook for 1 minute to coat the grains with the oil.
4. Glaze. Pour in the wine and scrape up any burnt bits on the bottom.
5. Cook over low heat. Add a cup of the heated broth to the rice and stir frequently but not constantly. Once the liquid has been absorbed, add another glass of broth. Continue adding the broth a cup at a time until the rice is soft al dente (slightly firm) but not mushy. It will take about 20-25 minutes.
6. Season. Add the sesame oil. If necessary, adjust the flavor with salt.
7. Serve. Garnish with scallions, white sesame and ground black pepper (optional).
*See recipe card below for detailed instructions.
Important tips
1. Don’t wash the rice.
Wet rice absorbs water more quickly and releases too much starch (stickiness) into the broth.
2. Make sure the broth is HOT.
Adding cold or room temperature broth will lower the temperature of the rice halfway through cooking, giving it a mushy, sticky texture. Then, continue reheating the broth as needed.
3. Don’t over mix.
Overstirring causes starch to leach into the broth, creating a sticky, heavy consistency. Every time you stir, stir very gently from the bottom to prevent burning.
4. Don’t overcook
To prepare a perfect risotto, stop cooking when the rice is al dente rather than completely cooked. You want to leave some texture. The rice continues to cook and absorb the liquid even after you turn off the heat.
Frequently asked questions
You can use Arborio rice, traditionally used in Italian recipes. You can also try other short grain rices as they can absorb a large amount of liquid. Brown rice also works well, but keep in mind that it takes longer to cook and is firmer.
My favorite is shiitake mushrooms because they have so much umami flavor. However, you can switch to or mix different types like shimeji, portobello, or oyster.
Mushroom and pumpkin risotto is best enjoyed straight away, as the texture continues to change. For any leftovers, store in an airtight container and refrigerate for up to 3 days. Reheat in the microwave, or cook on the stovetop with a little stock to dissolve.
Recipe
This pumpkin mushroom risotto is rich, creamy, and full of the umami flavor of shiitake mushrooms. It’s a simple main dish with an Asian twist! This recipe is gluten-free and dairy-free with a vegan option.
Ingredients
- 5 cups chicken broth or vegetable broth for a vegan option
- 1½ cup pumpkin puree about 1-15 ounce can, I use Libby’s pumpkin puree
- 2 spoons olive oil
- 3 cloves garlic chopped
- 1 big onion finely chopped
- 6 ounces shiitake mushrooms stems removed and sliced
- 1½ cup Japanese rice (sushi rice) not washed
- ½ cup dry white wine
- 1 table spoon sesame oil
- Salt taste
Condiments (optional)
- Thinly sliced shallot
- Toasted white sesame
- Ground black pepper
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Instructions
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Heat the chicken broth and pumpkin puree together in a saucepan.
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Heat the olive oil in a large pan. Cook the onion and garlic together until lightly browned.
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Add the mushrooms and sauté until soft, about 3 minutes.
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Add the rice and cook for 1 minute to coat the grains with the oil.
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Pour in the wine and scrape up any burnt bits on the bottom (deglaze).
-
Add a cup of the heated broth to the rice and stir frequently but not constantly. Once the liquid has been absorbed, add another glass of broth. Continue adding the broth a cup at a time until the rice is soft al dente (slightly firm) but not mushy. It will take about 20-25 minutes.
-
Add the sesame oil. If necessary, adjust the flavor with salt.
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Optional: Garnish with scallions, white sesame, and ground black pepper.
Nutrition
Serve: 1serveCalories: 304kcalCarbohydrates: 49GProtein: 6GFat: 8GSaturated fat: 1GPolyunsaturated fats: 2GMonounsaturated fats: 4GCholesterol: 4mgSodium: 738mgPotassium: 340mgFiber: 4GSugar: 5GVitamin A: 9537UIVitamin C: 5mgSoccer: 40mgIron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
