Creamy Roasted Pumpkin & Mushroom Risotto

Welcome to Day 9 of my series: Pumpkin 15 ways, where I am sharing 15 delicious and cozy fall-inspired recipes!

Day 9 recipe: Creamy Roasted Pumpkin & Mushroom Risotto. Checkout the recipe below.

Ingredients:

• 1 small pumpkin (about 1.5–2 lbs / ~800 g), halved, seeds removed, roasted & flesh scooped out
• 1 ½ tablespoons olive oil (divided)
• 1 small onion, finely chopped (about ¾ cup / 75 g)
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice (about 280 g)
• ¾ cup dry white wine (or use extra broth)
• 3 ½ cups vegetable broth, kept warm
• 1 ½ cups mushrooms, sliced (about 120–150 g)
• ⅓ cup grated Parmesan cheese (plus extra for topping)
• ¾ teaspoon fresh rosemary, finely chopped
• ¼ teaspoon ground nutmeg
• Salt & black pepper, to taste
• 1 ½ tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Rub pumpkin halves with a little olive oil, salt, and pepper. Place cut-side down on a baking tray and roast 45–55 minutes, until tender. Scoop out the flesh and mash until smooth.

2. Heat 1 tablespoon olive oil in a large pan. Sauté mushrooms until golden, season, then set aside (reserve for later).

3. In the same pan, add the remaining ½ tablespoon olive oil. Sauté onion until translucent. Add garlic and rosemary, cooking 30 seconds until fragrant.

4. Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.

5. Add wine and stir until absorbed.

6. Add warm broth one ladle at a time, stirring and letting it absorb before the next. Continue for 18–20 minutes, until rice is al dente and creamy.

7. Stir in roasted pumpkin purée, nutmeg, Parmesan, salt, and pepper. Mix until smooth and creamy.

8. Fold in most of the mushrooms. Plate, then top with reserved mushrooms, extra Parmesan, and fresh parsley.

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Welcome to day nine of my series Pumpkin 15 Ways, where I’m sharing 15 delicious pumpkin recipes in 15 days. Today we’re making a creamy pumpkin and mushroom risoto. The ultimate cozy fall comfort dish. We start by roasting fresh pumpkin. Then in the pan, saute mushrooms, onion, garlic, and a touch of rosemary for that beautiful aroma. Next, toast the rice. Delaze with a splash of wine and slowly add warm broth until it turns silky and creamy. Stir in the roasted pumpkin along with parmesan and nutmeg to bring it all together. Finish with fresh parsley and an extra sprinkle of parmesan for that restaurantw worthy touch. You have to try this recipe and let me know what you