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Mushroom, Pumpkin and Arugula Risotto

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Adjust Servings:
400 g Risotto rice
1400 ml Vegetable stock or more
200 ml Water boiling
20 g Dried mushrooms white
300 g Champignons or other mushrooms
1 pcs Onion
6 tbsp Extra Virgin olive oil
2 cloves Garlic optionally
100 ml White wine or vermouth
60 g Parmesan
300 g Pumpkin Hokkaido
3 handfuls Arugula
to taste Salt
to taste Grounded black pepper

Mushroom, Pumpkin and Arugula Risotto

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 70 min
  • Serves 6
  • Medium




Although I make risotto quite often, I’ve never got down to publish the recipe, because a key to good risotto is the technique which is the basis for a plethora of risotto recipes. So, first of all, I needed to explain the basics and techniques of making risotto. Of course, you can find a lot of info about it online, but I’d like to explain it myself. And I’m finally doing it! The technology of making a sure-fire risotto like a professional along with a basic recipe you will find here.

Knowing this recipe, you can do your own risotto by adding vegetables, meat stews, seafood, fruit, you name it. And I will be posting some of my favorite risotto recipes as well. We are starting with the most classic risotto recipe, that is mushroom risotto, and we are going to add baked pumpkin and fresh rocket to it. No matter how odd this decision may seem, the combination of their textures and tastes is just perfect and very appealing!

Let the pumpkin season begin!

P.S. The taste of risotto very much depends on the stock you use. For this recipe, I recommend using vegetable stock. The recipe for one you can find here.

P.S.S. For dairy-free version plrase omit Parmesan.

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Запекаем тыкву

Remove the seeds and cut into 1 cm thick slices. If you use pumpkin of other sorts than Hokkaido, you should also peel it. Place in a bowl, season with salt and olive oil, and mix. Arrange on a baking dish lined with parchment paper.
Bake in the preheated to 200C oven until soft and golden. Make a risotto meanwhile.


Soak dried mushrooms in warm water for around 20 min.


Slice fresh mushrooms and fry them on olive oil.


Finely dice the onion and chop the garlic. Squeeze out soaked muchrooms, save the water. Finely chop the muchrooms.
In a pan, heat 3 tbsp of olive oil, add the onion and cook until transparent and soft (no longer than 10 min).
Then add the garlic and cook for 30 sec.


To the pan, add the rice and increase the heat to moderate. Cook stirring for a few minutes until the edges of the rice turn transparent.


Add the wine, cook stirring until it evaporates. Add the filtered mushroom liquid and chopped pre-soaked dry mushrooms. Cook stirring until the liquid evaporates.
Add 1 ladle of vegetable stock. Continue stirring until the stock evaporates, then add another portion of the stock. Continue until the rice is done. The risotto should boil during the cooking. You can start tasting the food 15 min after start.


Several minutes before the end of cooking add fried mushrooms to risotto. Mix and cook together for a couple of minutes. To the ready risotto add olive oil and Parmesan, cover with the lid anв let rest for 2 minutes before serving.


For this recipe risotto schall not be to runny, we wold like it to keep the form.
For serving put risotto in the middle of the plate, put baked pumpkin on top and garnish with arugula, add some olive oil. Serve immediately.

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