I get all twitter-pated over pumpkin each fall. The store shelves fill up with big cans of pumpkin puree and suddenly it's pumpkin flavored everything as far as the eye can see. I certainly don't complain. I think it's a cheery thing.
And I say, "Bring on the pumpkin!" I also say, "Bring on the pumpkin quinoa risotto!" Because this is something you absolutely need to make as soon as possible. Trust me on this one, friends.
Ingredients
Risotto is something I've been getting into this year. It can be a little finicky to make, plus it can be tedious to stand over the stove, constantly stirring, hoping that the rice doesn't turn out mushy and overcooked. It's all about the timing!
But that's risotto made with arborio rice. Today it's all about quinoa risotto - and happily it's much easier and nearly fool-proof to make, but with all the deliciousness and comfort that risotto offers.
- Quinoa is a pseudo-grain. It doesn't really release starch as it cooks in the way that rice or other grains do. It does still make a mighty fine risotto! It's more difficult to overcook it and it doesn't need babysitting.
- Pumpkin makes the dish creamy and gives it tons of flavor, not to mention it basically tastes like fall. That is, in addition to have an impressive nutritional profile, with vitamins A, C and B2 all part of it.
- Cremini mushrooms are not just cuties - they're more flavorful than button mushrooms or portobello, even though they're just a different age of the same variety.
See recipe card for quantities.
Instructions
Dinner comes together in about 40 minutes, including chopping and prep time. Not bad for a meal that tastes like it should be on the menu at your favorite fancy restaurant. This makes four hefty main dish servings or six smaller ones if you serve it as a side or with a salad.
First, cook the quinoa. It will toast a bit first then add the white wine and stir well. Allow the wine to cook down and almost evaporate.
Cook quinoa with vegetable stock for about 20 minutes at a low simmer.
Then you'll add the pumpkin puree. The quinoa should be cooked through completely. Stir in the cheese a little at a time, stirring between additions.
While quinoa is cooking, heat a large skillet over medium-high heat and cook mushrooms until nicely browned and fragrant.
Hint: To serve, divide the quinoa risotto between 4 wide bowls. Top each with some of the sautéed mushrooms and garnish with a little of the remaining fresh sage and parmesan cheese.
Substitutions
- While we love the ease with with quinoa risotto is made compared to rice risotto, you can definitely replace quinoa with rice! You will just need to stay near the stove for a more hands-on approach to this recipe and make sure you get risotto rice for the best tasting result.
- Cremini mushrooms can be replaced with portobello, button mushrooms and even porcini, depending on what's easier for you to procure. You can use any leftovers to make pasta sauce.
- If you'd rather not use any wine, you can substitute for grape juice (1:1 substitution), white wine vinegar (half of the original quantity + half water) or stock (1:1).
- If you're not a fan of sage, replace it with rosemary or thyme, depending on your preference.
Variations
- We had great success with a spring version of quinoa risotto in our home, made with asparagus and peas. Perfect when pumpkin is not in season!
- Use plant-based butter and cheese to easily turn this risotto recipe vegan.
- Add crumbled bacon on top for a heartier, non-vegetarian version of this dish.
Related
Looking for more ideas to cook this fall and beyond? Here are some more reader-favorite main dishes:
📖 Recipe
Creamy Pumpkin Quinoa Risotto
Equipment
- 3-4 quart saucepan
- Measuring cup
Ingredients
- 4 tablespoons butter divided
- 2-3 shallots finely chopped
- 1 ½ cups quinoa rinsed well and drained
- 1 cup dry white wine or water divided
- 4 cups vegetable stock
- ¾ cup pumpkin puree
- ½ cup grated or shaved parmesan cheese plus more for garnish
- 16 ounces cremini mushrooms sliced
- 2-3 tablespoons finely minced fresh sage divided
- Salt and ground black pepper
Instructions
- Heat a 3-4 quart saucepan over medium-high heat. Add 2 tablespoons of butter and allow it to melt. When the foaming subsides, add the shallots. Cook, stirring often, for about 5-7 minutes. Once softened, add the quinoa. Cook, stirring constantly, allowing any of the excess water to evaporate.
- The quinoa should start to toast a little bit and dry out. Add half of the white wine and stir well. Allow the wine to cook down and almost evaporate.
- Add 2 cups of the vegetable stock and lower heat to a simmer. Cook, uncovered, for 5-10 minutes, or until all of the liquid has been absorbed. Stir every so often.
- Add another cup of vegetable stock, stir a few times, and let cook for another 5-10 minutes.
- Once that liquid has been absorbed, add the remaining 1 cup stock plus the pumpkin puree. Stir again and let cook, uncovered, until all of the liquid is absorbed. Add more stock if needed. The quinoa should be cooked through completely.
- Stir in the cheese a little at a time, stirring very well between additions. Taste and add salt and pepper, if needed.
- While quinoa is cooking, heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of butter and allow to melt. Add the sliced mushrooms and season well with salt and pepper. Cook, stirring often, until the mushrooms start to brown. Add 2 tablespoons of the fresh sage and stir well. Continue cooking until mushrooms are nicely browned and fragrant. Add the remaining ½ cup of wine and scrape up the browned bits on the bottom of the pan. Remove from heat, but keep warm until ready to serve.
Notes
Photos by Ana Stanciu
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