Wild Mushroom and Pumpkin Risotto Recipe

Name: Wild Mushroom and Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 3 minced shallots; 1 cup chanterelles; 1 cup quartered shiitakes; 1 cup morels; 1/2 tablespoon fresh minced thyme; 1/4 cup white wine; 1 tablespoon butter (optional); 2 cups fine diced pumpkin; 1 teaspoon five spice; 1 tablespoon honey; 1/2 to 1 cup vegetable stock; 4 cups vegetarian risotto; Salt and black pepper to taste; Truffle oil for garnish; 1 cup shiitake chips, for garnish; 1 cup thinly sliced shiitakes; Salt to taste

Servings: persons

Canola oil
3 minced shallots
1 cup chanterelles
1 cup quartered shiitakes
1 cup morels
1/2 tablespoon fresh minced thyme
1/4 cup white wine
1 tablespoon butter (optional)
2 cups fine diced pumpkin
1 teaspoon five spice
1 tablespoon honey
1/2 to 1 cup vegetable stock
4 cups vegetarian risotto
Salt and black pepper to taste
Truffle oil for garnish
1 cup shiitake chips, for garnish
1 cup thinly sliced shiitakes
Salt to taste

1
In a hot saute pan coated with oil, caramelize the shallots.
2
Season.
3
Add the mushrooms and thyme.
4
Saute until mushrooms are soft and check for seasoning.
5
Deglaze with wine.
6
Add butter and set aside.
7
In same pan, add a little oil and saute pumpkin.
8
Add five spice and honey.
9
Add 1/2 cup stock and stir.
10
Pumpkin will absorb the stock and end up al dente.
11
Add more stock if needed but do not over cook it.
12
Add back the mushrooms and the risotto.
13
Heat thoroughly and garnish with truffle oil and shiitake chips.
14
In a fryer at 375 degrees, fry shiitakes until brown.
15
Drain well and salt.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Canola oil, 3 minced shallots, 1 cup chanterelles, 1 cup quartered shiitakes, and more.

Yes, Wild Mushroom and Pumpkin Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom and Pumpkin Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions