Instant Pot Pumpkin Mushroom Risotto

Pumpkin mushroom risotto might sound like an unlikely combo, but pumpkin’s natural sweetness balances out the earthy mushrooms, and the Arborio rice turns creamy with a splash of dry white wine.

Making it in the Instant Pot is what makes this one a regular in my rotation. Stovetop risotto means standing over the pot, stirring and adding broth a little at a time until it’s done. The Instant Pot skips all that.

It’s also easy to make your own. Swap the wine, cheese, or herbs to taste (sage or rosemary both work well in place of the thyme). Or add a protein like grilled chicken, shrimp, or prosciutto to turn it into a more filling meal for a holiday spread or just a weeknight dinner.

Made with gluten-free broth, it’s naturally gluten-free too.

Ingredient Notes

• Broth – Vegetable broth keeps us vegetarian. Swap in chicken broth if that doesn’t matter to you. Not all broth is gluten-free, so check the label if that’s a concern for you.
• Pumpkin Puree – use pure pumpkin puree, not pumpkin pie filling, since pie filling already has added spices and sugar. Homemade pumpkin puree recipe works here too if you’d rather make your own.
• Fresh Thyme – Parsley, rosemary, and sage can all be swapped for the fresh thyme. If you’re using dried herbs instead of fresh herbs, use about one-third of the amount since dried is more potent.
• Arborio Rice – Risotto needs a short-grain, starchy rice like Arborio or Carnaroli. They hold their shape and release enough starch to turn the dish creamy.
• Mushrooms – Baby bella mushrooms are what the recipe calls for. Cremini works too.
• Parmesan Cheese – Use freshly grated instead of the pre-grated kind. It melts smoother. Leave it out or sub a dairy-free cheese to make this dairy-free or vegan.
• Dry White Wine – Go with something dry, like Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay. It doesn’t need to be expensive, but skip anything that you don’t like the taste of, since that flavor carries into the dish. For a non-alcoholic version, swap in extra broth of the same amount.

Recipe FAQs

Storage Instructions

• Storage: Store any leftover risotto in an airtight container for up to 4 days.
• Reheat: When reheating refrigerated risotto, add a splash of broth or water bring back the creamy texture. Warm it gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second bursts, stirring in between until it’s hot.

Serving Suggestions

Turn this into a full meal with a few things on the side. My gluten-free garlic bread is great for scooping up any extra sauce. If you want more protein, oven roasted chicken thighs or air-fried chicken thighs both work well alongside it. For something fresh, this roasted acorn squash fall salad keeps the same seasonal flavors going.