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Home » Seasonal Recipes » Fall Recipes » Pumpkin Risotto (with Mushrooms and Sage)

Pumpkin Risotto (with Mushrooms and Sage)

Oct 27, 2023 · by Valentina · 17 Comments

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This is the best Pumpkin Risotto ever! Made with brown butter and sage in a smoky Porcini mushroom stock with spice and a little heat, it's an absolutely irresistible comfort food dish that's perfect for fall.

Brown Butter Pumpkin Risotto on white plate with flowers behind it

This Pumpkin Risotto recipe is hands down one of my favorites for the fall season.

The flavor combination is mind-blowing!

A vegetarian and gluten-free dish, it's made in a homemade stock of both earthy Porcini mushrooms and smoky chipotle chile peppers.

Imagine that blended with subtly sweet pumpkin. I'm pretty certain you will absolutely flip over it.

It takes some time, but part of the beauty of making risotto is the process.

Risotto fact: Risotto is not a variety of rice. It's a northern Italian rice dish, that simply refers to a method of cooking Arborio rice.

Key Ingredient Information

Arborio rice grains on a dark table.
  • Arborio rice - Arborio rice is an Italian, very starchy, short grain rice that is most commonly used to make risotto. You should be able to find this in most grocery stores, and definitely in an Italian market.
  • 100% pumpkin purée- The pumpkin purée offers a subtle sweet flavor that makes its way into every bite. You can substitute pumpkin purée with butternut squash purée.
  • Brown Sage Butter - Pumpkin with Sage is always a winning combination. The pine-like flavor of the sage with the sweetness from the pumpkin is incredible. And the nutty flavor from brown butter enhances it even more. Part of the wonderful flavor of this dish comes from cooking the rice in the brown butter with sage. It's adds a delicious nutty, warm flavor. It only takes 15 minutes to make, but if you're pressed for time, use unsalted butter. (It will still be quite delicious.)
  • Dried Porcini mushrooms - Porcini mushrooms are a bit "meaty" and that makes the pumpkin risotto especially hearty. They have an earthy-nutty flavor which is very warming, and compliments the flavor of the brown butter. The dried porcinis can be substituted with dried Shiitake mushrooms or a mix of wild mushrooms.
  • dried chipotle peppers - These peppers are fully ripened red jalapeños that are smoked and dried. The smoky flavor of the chipotles adds to the warmth of the risotto and the touch of heat brings everything together.
  • vegetable stock or broth - Try to buy one that is sodium free, or that has reduced sodium. This will help you better control the final flavor of the dish. If keeping it vegetarian isn't important for you, a good alternative is chicken stock.
  • fresh sage - For garnish. The earthy, pine-like flavor of the sage with the sweetness from the pumpkin is incredible.

How to Make It

- Make the Brown Sage Butter before you begin. Here's how to make it. (This can be done days ahead if desired.)

- Add the water into a small sauce pot and bring it to a boil. Add the dried chipotle chile peppers and dried Porcini mushrooms.

-Turn the heat to low, cover and simmer for about 45 minutes. Turn off the heat, keep the pot covered and let the peppers steep for about 1 hour.

- Save the liquid in the pot, and use a slotted spoon to remove the peppers and mushrooms. Take off the stems of the peppers and then slice them in half lengthwise. Use the back of a small knife or a teaspoon and gently scrape out seeds and membranes.

Recipe Tip: The heat from chipotles and their steeping liquid is mild. If you'd like to kick it up, do not discard the seeds.

dried chipotles and porcini mushrooms
hydrated chipotle pepper with seeds being removed
brown mushroom pepper broth in white spoon with hydrated peppers

- Now chop the peppers and mushrooms as finely as possible -- you should have about ½ cup. Set aside.

- Pour the mushroom/pepper liquid and the stock or broth into a large pot and turn the heat to low. Once it's warm, turn off the heat and keep it on the stove.

- Add half of the Brown Sage Butter to a large sauté pan (about 12 to 14-inch).

- Over low-medium heat. Add the onions and cook until soft, about 5 minutes. Then add the cloves and cook until it's very aromatic, about 30 seconds.

- Pour in the rice and stir. Cook for about 1 minute, being sure that all of the grains are well coated with the butter and onion mixture.

- Mix in the finely chopped peppers and mushrooms, followed by about 1½ cups of the warmed stock mixture and the pumpkin purée. Keeping the heat at medium-low, gently simmer the rice.

Small stack of brown sage butter slices on cutting board.
Brown butter pumpkin risotto in pan with wooden spatula mixing broth into it

- With near-constant stirring, continue to add about 1 cup of the liquid as each previous cup is absorbed. You know you're ready to add the next cup as soon as you use a spatula to make a "path" through the center of the rice, and no liquid seeps into it.

- As the rice absorbs more and more of the liquid, it will gradually become creamy. Keep adding the liquid until the rice is al dente. (This means "to the tooth." While the rice will be tender, there will still a bite to it.) When it's at this point, most, if not all, of the liquid will have been used.

Brown butter pumpkin risotto in pan with wooden spatula stirring
Brown butter pumpkin risotto in pan with wooden spatula

Recipe Tip: The recipe calls for "about" 4 cups stock or broth (in addition to the mushroom-chipotle stock). This amount will vary, depending on how high or low the heat is, the amount of stirring, the pan used, etc. So have more at the ready.

- Add the remaining half of the Brown Sage Butter and mix just to combine. Season to taste with salt and pepper and serve immediately with fresh sage leaves for garnish. The final product should be loose -- in other words, with enough liquid not absorbed, so that it isn't sticking together. It should "fall" slightly when you spoon it onto a plate.

Variations

Once you learn the technique for making risotto, the flavor possibilities will be endless.

  • You can use almost any stock -- vegetable, chicken, meat, mushroom, fish.
  • And likewise, you can make it with any ingredients you'd like to -- meat, poultry, fish, shell fish, root vegetables, summer and winter squash, any fresh and dry herbs.

Serving Suggestions

Pumpkin Risotto can stand on its own as an entrée, but small portions also make for a great first course.

If you serve it as a first course, the below list of dishes are delicious ideas to follow it with:

  • Apple-Bacon Roasted Chicken
  • Pork Tenderloin with Coffee Rub
  • Cumin Roasted Vegetables

While the risotto alone is all you need if you're serving it as a main course, if you'd like to add to it, here are a few other delicious ideas:

  • Fried Lemon Caesar Salad
  • Chicken Apple-Cranberry Salad
  • No-Knead Asiago Bread

Can you make it Ahead?

  • Since this is a time consuming recipe, you can do the first step the day before --> hydrate the procini mushrooms and chipotle peppers. You can keep them in the pot with the water overnight, which will make the stock more intense.
  • The brown sage butter can also be made ahead -- up to a week or so.
  • Risotto is always at its best when it's served immediately after cooking. However, if you need a head start, you can cook it halfway a few hours ahead by adding half of the liquid, and then closer to serving, you can finish the process with the remaining liquid.
Pumpkin risotto with sage leaves on a white plate.

More Fall Pumpkin Recipes

  • Pumpkin Pasta with Sausage mixed into Pappardelle in a blue and white bowl
    Pumpkin Pasta Sauce with Sage and Sausage
  • One serving of Pumpkin Braised Short Ribs on a bed of polenta with pumplin in background
    Pumpkin Braised Short Ribs
  • Two stacked pieces of pumpkin coffee cake with a dull orange pumpkin in the background.
    Pumpkin Coffee Cake with Streusel and Caramel
  • close up of a slice of pumpkin pie
    Pecan Crusted Caramel Pumpkin Pie

This is a fall risotto recipe, not only because of the pumpkin and sage, but because the overall vibe. It's rich and creamy with earthy, nutty, smoky and subtly sweet flavors.

I hope you love this Pumpkin Risotto as much as I do -- because I love it a lot!

Pumpkin risotto with sage leaves on a white plate.

Pumpkin Risotto Recipe

Valentina K. Wein
This is the best Pumpkin Risotto ever! Made with brown sage butter, in a smoky Porcini mushroom broth with spice and a little heat, it's an absolutely irresistible comfort food dish that's perfect for fall!
*Please note the amount of time you'll steep the mushrooms and peppers in hot water. You can do this a day ahead. You can also make the butter well ahead of time.
Serves 6 as a first course OR 4 generous entrée portions
5 from 5 votes
Print
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Steeping Time 1 hour hr
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Italian
Servings 6
Calories 328 kcal

Ingredients
  

  • 4 tablespoons Brown Sage Butter (click for how to make it), divided
  • 2 cups water
  • ½ ounce (about 2) dried chipotle chile peppers
  • ½ ounce dried Porcini mushrooms
  • about 4 cups vegetable stock or broth (if broth, try to get low-sodium)
  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, finely chopped
  • ½ teaspoon ground cloves
  • 1½ cups Arborio rice
  • ½ cup pumpkin purée
  • salt and freshly ground black pepper
  • a small handful of fresh sage leaves for garnish

Instructions
 

  • Make the Brown Sage Butter before you begin. (Here's how to make it. The recipe will make more than you need, and it's fantastic to have on hand.)
  • Hydrate the mushrooms and peppers. Pour the water into a small sauce pot and bring it to a boil. Add the dried chipotle chile peppers and dried Porcini mushrooms, turn the heat to low, cover and simmer for about 45 minutes. Turn off the heat, keep the pot covered and let the peppers steep for about 1 hour.
  • Chop the mushrooms and peppers. SAVING the liquid in the pot, use a slotted spoon to remove the peppers and mushrooms. Take off the stems of the peppers and then slice them in half lengthwise. Use the back of a small knife or a teaspoon to gently scrape out seeds and membranes. Now chop the peppers and mushrooms as finely as possible -- you should have about ½ cup. Set aside.
  • Heat the stock (or broth) with the pepper-mushroom liquid. Pour the mushroom/pepper liquid and the stock or broth into a large pot and turn the heat to low. Once it's warm, turn off the heat and keep it on the stove.
  • Sauté the onions and add cloves. Add half of the Brown Sage butter to a large sauté pan (about 12 to 14 inches), over low-medium heat. Add the onions and cook until soft, about 5 minutes. Then add the cloves and cook until it's very aromatic, about 30 seconds.
  • Add the rice. Pour in the rice and stir. Cook for about 1 minute, being sure that all of the grains are well coated with the butter and onion mixture.
  • Add the other ingredients and cook. Mix in the finely chopped peppers and mushrooms, followed by about 1½ cups of the warmed stock mixture and the pumpkin purée. Keeping the heat at medium-low, gently simmer the rice. With near-constant stirring, continue to add about 1 cup of the liquid as each previous cup is absorbed. You know you're ready to add the next cup as soon as you use a spatula to make an open area in the pan, and no liquid seeps into it.
    As the rice absorbs more and more of the liquid, it will gradually become creamy. Keep adding the liquid until the rice is al dente. (This means "to the tooth." While the rice will be tender, there will still a bite to it.) When it's at this point, most, if not all, of the liquid will have been used.
  • Add remaining butter, season, and serve. Add the remaining half of the Brown Sage Butter and mix just to combine. Season to taste with salt and pepper and serve immediately with fresh sage leaves for garnish.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 328kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 696mg | Potassium: 159mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3745IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 3mg
Keywords fall comfort food recipes, pumpkin dishes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

More Fall Recipes

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Reader Interactions

Comments

  1. angiesrecipes

    October 27, 2023 at 10:25 pm

    The brown sage butter is for sure the star! The risotto must have tasted amazingly delicious.

    Reply
    • Valentina

      November 04, 2023 at 12:26 pm

      Thank you, Angie. Enjoy! 🙂 ~Valentina

      Reply
  2. Jeff the Chef @ Make It Like a Man!

    October 28, 2023 at 10:05 am

    Pumpkin and chipotle - what an interesting combination! I love finding ways to use pumpkin puree, especially savory ones. So thanks!

    Reply
    • Ben | Havocinthekitchen

      November 02, 2023 at 4:37 pm

      5 stars
      Pumpkin, porcini mushrooms, sage, and browned butter - what a hearty and earthy combination! I love the idea of making mushroom infused stock for the added flavour. And it looks incredible, too!

      Reply
    • Valentina

      November 04, 2023 at 12:27 pm

      I hope you try it and love it, Jeff. Thanks! 🙂 ~Valentina

      Reply
  3. Raymund | angsarap.net

    October 29, 2023 at 3:10 pm

    5 stars
    This Pumpkin Risotto looks like a delicious fall treat! The combination of pumpkin, sage, and brown butter must create a heavenly flavor.

    Reply
    • Valentina

      November 04, 2023 at 12:28 pm

      Indeed. 🙂 Hope you love it and thank you! ~Valentina

      Reply
  4. Marissa

    October 29, 2023 at 4:13 pm

    5 stars
    Love the fall flavors in this risotto, Valentina! And you can never go wrong with brown butter - it adds that extra 'something' to recipes.

    Reply
    • Valentina

      November 04, 2023 at 12:30 pm

      Totally agree about brown butter. Thanks, Marissa. 🙂 ~Valentina

      Reply
  5. Eha Carr

    October 29, 2023 at 7:44 pm

    5 stars
    Am laughing! Had never heard of ready-made pumpkin puree here so went to ask dear Mr Google - 'Pumpkin puree will always be an imported American item owing to differing food habits' - not quite true - a few shops keep Libbies . . . but it is so easy to make !! I love risotto and making it so your recipe has landed in the kitchen waiting for an opportunity! Hope you have a happy Halloween . . . again, only a very few here do 'celebrate' . . . 🙂 !

    Reply
    • Valentina

      November 04, 2023 at 12:32 pm

      Hi Eha! Wow, totally makes sense but I'd never thought about there not being pumpkin purée available in other countries. You can use butternut squash, too. Enjoy any which way and thanks for checking it out. 🙂 ~Valentina

      Reply
  6. Mimi Rippee

    October 30, 2023 at 9:16 am

    I love what you did here. The risotto is fabulous, with so many layers of flavors! Delicious.

    Reply
    • Valentina

      November 04, 2023 at 12:33 pm

      Thank you so much, Mimi! 🙂 ~Valentina

      Reply
  7. David Scott Allen

    October 31, 2023 at 6:57 am

    Every flavor in this risotto sings loud! But the one that really sticks out is the chipotle — one of our favorite ingredients (homemade chipotles in adobo, of course). Definitely making this when we get back from New England!

    Reply
    • Valentina

      November 04, 2023 at 12:34 pm

      So great you make your own chipotles in adobo, David. Hope you love this! 🙂 ~Valentina

      Reply
  8. Ben | Havocinthekitchen

    November 02, 2023 at 4:36 pm

    5 stars
    Pumpkin, porcini mushrooms, sage, and browned butter - what a hearty and earthy combination! I love the idea of making mushroom infused stock for the added flavour. And it looks incredible, too!

    Reply
    • Valentina

      November 04, 2023 at 12:34 pm

      Thank you so much, Ben! I hope you love every bite. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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