Easy Pumpkin Risotto

This no stir pumpkin risotto is the perfect weeknight meal. It’s creamy and savory, filled with mushrooms, pumpkin, and thyme, giving you all the flavor in one pot without the fuss!

Easy Pumpkin Risotto

This no stir pumpkin risotto is the perfect weeknight meal. It’s creamy and savory, filled with mushrooms, pumpkin, and thyme, giving you all the flavor in one pot without the fuss!

Course

Main
Prep time

10 Mins
cook time

25 Mins
servings

4
Author

@veganeverytime

Ingredients

2 tbsp butter
1 tbsp olive oil
200g mushrooms, quartered
3 garlic cloves, minced
½ tbsp fresh thyme leaves
pinch of salt
1½ cups Lotus Foods Organic Jade Pearl Rice™
2 cups pumpkin, cubed
4½ cups vegetable broth
¼ cup shredded parmesan cheese

For Garnish

shelled pumpkin seeds
shredded parmesan
fresh thyme leaves

product used in the recipe

Organic Jade Pearl Rice™

1

Melt butter in a pan over medium-high heat. Heat oil in the same pan, then sauté mushrooms for 4-5 mins until golden brown.
2

Stir in garlic, thyme, and salt. Cook for another 2 mins. Set half of this mixture aside for garnishing later.
3

Add rice to the pan and stir for 1-2 mins until lightly toasted.
4

Add pumpkin and broth. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 15 mins, or until most of the liquid is absorbed.
5

Stir in parmesan. To serve, divide rice between bowls and top with the reserved mushroom mixture, as well as pumpkin seeds, extra parmesan, and fresh thyme leaves.