# Pumpkin Risotto with Seared Porcini and Parsley > Roasted pumpkin gives this risotto a deep orange color and mellow sweetness, balanced by white wine and salty Parmigiano. Thick slices of golden porcini and a generous scattering of parsley keep each bite earthy, fresh, and full of texture—a good dinner for a cold December evening. - URL: https://www.chezjk.com/recipes/pumpkin-risotto-with-porcini-mushrooms - Author: Jonathan Katzman - Cooked and photographed: 2022-12-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Pumpkin Risotto with Seared Porcini and Parsley](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe83a409188c58d0c.jpg) ## Roasted Pumpkin Purée Roasting concentrates the pumpkin's sweetness without adding excess water to the rice. A smooth purée coats the grains evenly. ### Ingredients - 1 lb peeled, seeded sugar pumpkin, cut into 1-inch cubes - 1 tbsp olive oil - 1/4 tsp kosher salt - 2–4 tbsp hot water, as needed for blending ### Instructions 1. Heat the oven to 425°F. Toss the pumpkin with olive oil and salt, then spread on a baking sheet in one layer. 2. Roast for 25–35 minutes, turning once, until completely tender with lightly browned edges. Avoid deeply scorching the pumpkin. 3. Blend until smooth, adding only enough hot water to help the blades turn. Reserve all the purée for the risotto; expect approximately 1 1/4–1 1/2 cups. ### Notes - Plain canned pumpkin purée can replace the roasted pumpkin when needed; use 1 1/4 cups, not pumpkin pie filling. ## Pumpkin Risotto Gradual additions of hot stock release the rice's starch while keeping the centers pleasantly firm. Butter and Parmigiano emulsify into the pumpkin-coated rice without needing cream. ### Ingredients - 6 cups gluten-free low-sodium vegetable stock, plus a little extra if needed - 3 tbsp unsalted butter, divided - 1 large shallot, finely diced - 1 1/2 cups Carnaroli rice - 1/2 cup dry white wine - 1 batch roasted pumpkin purée - 2 oz Parmigiano Reggiano, finely grated - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring the stock to a gentle simmer in a saucepan and keep it hot over low heat. 2. Melt 1 tablespoon butter in a wide, heavy saucepan over medium-low heat. Add the shallot and a small pinch of salt; sweat for 4–5 minutes until translucent without browning. 3. Add the rice and stir for 2 minutes, until the grains are hot and slightly translucent around their edges. Pour in the wine and stir until nearly absorbed. 4. Add about 3/4 cup hot stock. Cook at a steady gentle simmer, stirring frequently and adding more stock a ladle at a time as the previous addition is mostly absorbed. Keep the rice moist rather than letting the pan become dry. 5. After about 12 minutes, stir in the pumpkin purée. Continue adding stock and stirring until the rice is tender with a slight resistance at its center, usually 18–24 minutes total from the first stock addition. 6. Remove from the heat. Vigorously stir in the remaining 2 tablespoons butter and the Parmigiano. Add enough hot stock to make the risotto glossy and flowing rather than stiff. 7. Taste for salt and pepper. Rest for 1 minute, then adjust the consistency again with hot stock and serve immediately. ### Notes - The amount of stock needed varies with the rice and the width of the pan. Judge by the grain's texture rather than using every drop. - For a vegetarian version, use a vegetarian-rennet Parmesan-style cheese in place of Parmigiano Reggiano. ## Seared Porcini with Parsley A hot pan and uncrowded batches brown the mushrooms instead of steaming them. Parsley adds a fresh counterpoint to the rich rice and earthy porcini. ### Ingredients - 12 oz fresh porcini mushrooms - 2 tbsp ghee - 1 tbsp unsalted butter - 1/3 cup loosely packed flat-leaf parsley leaves, larger leaves torn - to taste kosher salt and freshly ground black pepper ### Instructions 1. Brush the porcini clean and trim any damaged or gritty stem ends. Slice lengthwise about 1/4 inch thick and pat thoroughly dry. 2. Heat a large skillet over medium-high heat. Add half the ghee, then half the mushrooms in a single layer. Leave undisturbed for 2–3 minutes until golden underneath. 3. Turn and cook for another 2–3 minutes, until browned and tender. Transfer to a plate and repeat with the remaining ghee and mushrooms. 4. Return all the mushrooms to the skillet and lower the heat. Add the butter, salt, and pepper, tossing for about 1 minute to coat. The mushrooms should be cooked through, with no raw, spongy centers. 5. Reserve the parsley to scatter over the mushrooms and risotto at serving. ### Notes - If fresh porcini are unavailable, use 12 ounces king trumpet mushrooms for the topping and steep 1/2 ounce dried porcini in 1 cup hot water for 20 minutes. Strain the soaking liquid through a coffee filter and use it to replace 1 cup of the risotto stock; rinse, chop, and add the softened porcini halfway through cooking the rice. ## Overall Timing / Workflow Prepare the pumpkin first, then overlap mushroom cooking with the final minutes of the risotto so both reach the table hot. ### Instructions 1. 0:00 — Heat the oven, prepare the pumpkin, and begin roasting. 2. 0:10 — Dice the shallot, grate the cheese, clean and slice the mushrooms, and pick the parsley. 3. 0:30 — Warm the stock. When the pumpkin is tender, blend it and keep it nearby. 4. 0:35 — Start the risotto, cooking the shallot and toasting the rice before adding wine and stock. 5. 0:50 — Stir the pumpkin into the rice and begin searing the mushrooms in a separate skillet. Continue stirring and adding stock to the risotto between tending the mushrooms. 6. 1:00–1:10 — Finish the rice with butter and cheese, loosen with stock, and plate immediately with the hot mushrooms and parsley. ### Notes - The pumpkin purée can be made up to 3 days ahead and refrigerated. Warm it before adding it to the rice. ## Plating Shallow, warm bowls keep the rice hot while leaving the browned mushroom slices and fresh parsley visible. ### Instructions 1. Divide the risotto among four warmed shallow bowls. Tap the bottom of each bowl gently so the rice settles into a soft mound. 2. Arrange the porcini slices over the rice, spooning over any buttery mushroom juices. 3. Scatter generously with parsley leaves and serve immediately. ## Leftover Path Risotto thickens as it cools; gentle reheating with liquid restores much of its creaminess. Keeping the mushrooms separate preserves their texture. ### Instructions 1. Refrigerate leftover risotto and mushrooms separately in shallow airtight containers within 2 hours. Use within 3 days. 2. Reheat the risotto in a saucepan over medium-low heat, adding stock or water a splash at a time and stirring until creamy and steaming hot throughout, reaching 165°F. 3. Warm the mushrooms separately in a skillet with a small splash of water, letting it evaporate before serving. Add fresh parsley after reheating. ### Notes - Reheated rice will be softer than freshly cooked risotto; avoid prolonged simmering. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.