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Mushroom & Pumpkin Risotto Recipe

Comfort food

Main meals
Mushroom & Pumpkin Risotto: A bowl of creamy mushroom risotto topped with grilled asparagus, sliced mushrooms, and vegan cheese on a wooden board with veg.
Mushroom & Pumpkin Risotto: A bowl of plant-based mushroom risotto topped with grilled asparagus and mushrooms sits on a wooden board, with cutlery and a serviette beside it.

There’s nothing quite as comforting as a risotto. But enhanced with the rich, umami flavours of mushroom and pumpkin? Now that’s a risotto who loves you back. Topped with charred asparagus and a sprinkle of parmesan, we’re certain this well-rounded dish will become a staple on your cold-weather menu.

You will need

Serves 4

For the risotto:

  • 2 tablespoon vegan butter, divided (or olive oil)
  • 1 leek, sliced
  • 1 teaspoon chilli flakes (optional)
  • Salt and pepper
  • 1 cup arborio rice
  • 1 cup white wine
  • 2–3 cups vegetable stock, warmed
  • 1 cup pumpkin, shredded
  • 2 tablespoon nutritional yeast

For the mushrooms & toppings:

  • 5 cups mushrooms, sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon olive oil (or vegan butter)
  • Salt and pepper
  • 1 bunch asparagus
  • Vegan parmesan cheese to serve.

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Heat 1 tablespoon vegan butter in a large pot over medium-high heat. Add the leek, chilli flakes (if using), and a pinch of salt, and cook for 3–4 minutes until softened.

  2. Step 2

    Add the arborio rice and stir for 1–2 minutes to coat the grains.

  3. Step 3

    Pour in the white wine and cook, stirring occasionally, until fully absorbed.

  4. Step 4

    Begin adding the warm vegetable stock, about 1/2cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and just tender.

  5. Step 5

    Before adding the final portion of stock, stir through the shredded pumpkin, along with salt and pepper.

  6. Step 6

    Meanwhile, heat the olive oil (or remaining vegan butter) in a large pan over medium-high heat. Add the mushrooms and garlic, season with salt and pepper, and cook for 5–7 minutes until golden and tender. Remove from the pan and set aside.

  7. Step 7

    In the same pan, cook the asparagus over high heat for 3–5 minutes, turning occasionally, until lightly charred and tender. Remove from heat.

  8. Step 8

    Once the risotto is cooked, stir through the nutritional yeast and adjust seasoning with salt and pepper. Fold the cooked mushrooms through the risotto.

  9. Step 9

    Serve the risotto topped with the cooked asparagus, and finish with a sprinkle of vegan parmesan.

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