Coconut Milk, Pumpkin and Mushroom Risotto Recipe was developed by Ayah Al-Anani and Jackie Silver MHSc, RD. Photos by Jackie Silver.
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It’s Pumpkin Season!
With the weather getting chillier out, we thought the best way to solve that was by sharing a comforting, hot, pumpkin recipe. This heart-warming, delicious coconut milk, pumpkin and mushroom risotto is a great dish to make to welcome the Fall season.
What makes this recipe so delicious and unique is the coconut milk which makes this risotto oh-so-creamy.
By including pumpkin into this risotto recipe, we’re helping you incorporate seasonal produce into your diet. This is also a great way to support your local producers and farmers.
The mushrooms add extra vegetables to the recipe and lend an earthy complement to the sweetness of the pumpkin and coconut milk. All in all, this dish is definitely a flavor explosion!
To make sure everyone gets to enjoy this recipe, we’ve included a dairy and vegan variation of this oh-so-yummy pumpkin and mushroom risotto recipe.
We’ve tried a lot of risotto recipes (ranging from mushroom to corn risotto, and more) and this one is by far the creamiest we’ve ever tasted. The coconut milk with pumpkin gives it a gorgeous orange colour and creamy texture.
This is one of the more complicated recipes on the blog but it is 100% worth the effort.
Health Benefits of Coconut Milk, Pumpkin and Mushroom Risotto
What makes this recipe so incredible (besides how unbelievably YUMMY it is) is how nutritious and beneficial its contents are.
The star of this recipe, the pumpkin, is all-in-all a nutrient-dense source. It is rich in beta-carotene, which your body makes into vitamin A. Vitamin A supports your eyesight and immune-function. Pumpkin is also rich in potassium, which can help blood pressure. Pumpkin is packed with fiber which has many benefits such as bowel regularity and heart health.
This Coconut Milk, Pumpkin, and Mushroom Risotto is:
- Delicious and creamy
- An excellent side dish or main course
- 14 ingredients
- Requires one pot and one bowl
- Freezer friendly
- Vegan friendly – you can use vegan butter and vegan mozzarella cheese to make it vegan
- A source of calcium (if making the dairy version)
- Modifiable – you can omit mushrooms if you don’t like them and substitute any other vegetable
Freezer: You can freeze this recipe for up to 1 month. Heat in the microwave or on the stovetop when serving.
Recipe Variations and Substitutes
- Vegan Version: To make this recipe vegan, substitute the butter for vegan butter (or olive oil), and the parmesan for a vegan nondairy cheese (I used Daiya) or nutritional yeast (We have not tested a nutritional yeast version but it should work). If white cooking wine is not available, you can use regular white wine or omit it completely.
- Stock: If you don’t have a vegetable stock powder at home then feel free to use chicken stock
- Lower sodium version: To reduce the sodium in this, use a smaller quantity of vegetable or chicken stock than the package instructions say. Typically, stocks call for 1 tsp powder per cup of water so you may want to reduce this in half.
- Coconut milk: We made this recipe using light coconut milk but you can definitely use full fat coconut milk.
Equipment for Coconut Milk, Pumpkin and Mushroom Risotto
- Large cooking pot
- Large bowl
- Mixing spoons
- Measuring spoons
- Measuring cups
- Cutting board
- Storage containers
My Recommendations for Ingredients
- Kitchen Basics Vegetable Cooking Stock
- Colavita Extra Virgin Olive Oil
- Thai Kitchen Lite Coconut Milk
- Farmer’s Market Pumpkin Puree
- Clubhouse Rosemary Leaves
- Paese Mio Arborio Rice
Creamy Coconut Milk, Pumpkin and Mushroom Risotto
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 1 tbsp olive oil
- 1 cup light coconut milk, canned
- ¾ cup canned pumpkin puree
- 1 tbsp butter (or a vegan butter substitute or olive oil)
- 2 cups cremini mushrooms (or any kind of mushroom), chopped (or pre-sliced)
- Pepper, to taste
- ½ tbsp dried rosemary
- ¾ cup arborio rice
- ¼ cup white cooking wine
- ½ cup shredded mozzarella cheese (or a vegan cheese alternative)
- 2 tbsp chives, chopped
- Peel and chop onion and garlic.
- Prepare your vegetable stock: boil water in a kettle and mix with the stock powder (approx. 2-3 tsp) according to package instructions. Set aside.
- Heat your pot on the stovetop and add 1 tbsp olive oil over medium heat.
- Add onion to the pot and cook until translucent.
- In a large bowl, mix together the vegetable stock with coconut milk and pumpkin puree until it forms a uniform liquid.
- Add 1 tbsp butter (or vegan substitute) with mushrooms to your pot and stir until the mushrooms are cooked down (they will shrink quite quickly).
- Add the garlic, pepper, and rosemary to the pot and stir for 1 minute.
- Add the rice and stir until coated in the mushroom mixture, about 1-2 minutes.
- Pour in the white cooking wine and stir occasionally until it evaporates.
- Add 1 cup of the stock/pumpkin/coconut milk mixture and stir until the rice absorbs the liquid.
- Continue to add the stock/pumpkin/coconut milk mixture in ½ cup increments, stirring continuously until the liquid is fully absorbed. This should take about 20 minutes.
- Once the rice absorbs all the liquid, remove the pot from heat and stir in the parmesan cheese (or vegan version) until combined.
- Top with chives and serve warm.
Please note: Nutrition facts are provided for Google and SEO purposes only. There is no right or wrong serving size and I do not preach counting calories. You get to decide how much you want to eat.