Pumpkin Risotto with Porcini

Pumpkin Risotto with Porcini


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Porcini mushrooms are a perfect combination with pumpkin in this traditional style risotto. Very warm and filling.


Serves: 4 

  • 1 butternut pumpkin
  • For the mushrooms
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 300g porcini mushrooms, sliced
  • 1/2 cup white wine
  • salt, to taste
  • For the risotto
  • 3 tablespoons butter
  • 1 onion, finely sliced
  • 1/2 cup white wine
  • 4 cups (1 litre) vegetable stock
  • 350g Arborio rice
  • 100g grated Parmesan

Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

  1. Preheat the oven to 200 degrees C. Cut pumpkin in half, remove seeds and lay on a baking tray, cut side down. Cover with foil and bake 30-40 minutes. Let cool, remove pulp and discard skin.
  2. Meanwhile, cook the mushrooms. Fry the garlic in the oil, then add mushrooms. Stir then add white wine. Add salt to taste and cook until they are just tender, about 5 minutes.
  3. Heat the stock in a saucepan. In a frypan, combine 2 tablespoons butter and onion and saute a few minutes. Add uncooked rice and stir until it has absorbed the butter. Pour in the wine.
  4. Set a timer for 18 minutes and start adding the stock, one ladle at a time, only adding the next when the first has been absorbed. Stir constantly.
  5. When there are 10 minutes left, add as much pumpkin as you want (probably half or 3/4 will be enough). When there are 5 minutes left, add the mushrooms and mix well. Continue cooking.
  6. Taste to make sure the rice is cooked - if not add more stock. When cooked, turn off the heat and stir in remaining one tablespoon butter and the Parmesan. Serve.

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