Pumpkin Risotto With Wild Mushrooms & Maple Glazed Carrots

Posted on Posted in Mushroom Recipes

by Kaity at Fair Isle


Pumpkin Sweet Brown Risotto

Serves 4


  • 2 cups sweet brown rice
  • 3 quarts water (you will have more than needed)
  • 1 sweet onion
  • 3 celery stalks
  • 2 large carrots
  • 3 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • 1 1/2 cup roasted and mashed buttercup squash or any sweet pumpkin/winter squash
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon fresh grated ginger
  • a few sprigs of fresh thyme
  • a few fresh sage leaves
  • sea salt and black pepper to taste
  • 1 cup fresh coconut milk or cream
  • 1/2 cup raw pumpkin seeds

Bring to a boil 3 quarts of water and reduce to a rolling simmer. Heat a large skillet or a enameled cast iron pot on medium-high heat. Wash veg, rinse and drain rice. Finely chop carrot, celery and onion and mince garlic. Add oil to hot pan and sauté veg for about 3 minutes. Then add rice, herbs, spices, and black pepper. Allow rice to toast for a minute, stirring to keep from burning. Using a ladle, add about 2 cups worth of the boiling water and the mashed pumpkin to the skillet. Stir for a couple of minutes, add salt now then cover and lower heat to medium-low. Cook for 15 minutes, remove cover and add about 2 cups more water, stir for a couple of minutes and replace cover. The rice should be bubbling throughout the process. Cook for 10 more minutes, then add more water as needed, stir and cover again. Repeat process and Cook for 10 more minutes, adding more water as needed. Repeat process for one last time and cook for 10 minutes more (45 minutes total) and add more water if needed. Test rice for doneness and seasoning, should be cooked completely through but still have a bite like al dente pasta, add more salt to taste if wanted. Once done, turn off heat. Stir in coconut milk or cream now or top the dish with it when serving. Serve with maple glazed carrots, onion and wild mushrooms and toasted pumpkin seeds. See recipes below.

Note: With sweet brown rice, I found it was not necessary to stir continually throughout the cooking process. If using white arborio or carnaroli rice I suggest following the traditional method for cooking risotto and leave uncovered, stirring often for the entire cooking process and adding water by the ladle-ful as needed.

To toast pumpkin seeds: Preheat oven to 350˚F spread pumpkin seeds out in one layer on sheet pan. Bake until lightly toasted, about 5-10 minutes. Watch them so they don't burn!

To roast pumpkin from scratch: Preheat oven to 425˚F. Line a baking sheet with parchment paper. Cut your squash or pumpkin in half horizontally. Scoop out the seeds. Place on parchment skin side up. Bake on center rack for about 30-40 minutes until fork tender. Remove from oven and scoop out flesh and mash with a fork. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 year.

Recipe for homemade coconut milk or cream

Maple Glazed Carrots & Wild Mushrooms


  • 1 bunch of baby carrots, tops on
  • 1 pint of wild mushrooms (I used enoki)
  • 1 sweet onion
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon maple syrup
  • a sprig of thyme
  • pinch of cumin and caraway seeds
  • sea salt and black pepper to taste

Heat a cast iron skillet on medium-high heat. Wash carrots and onion. and use a damp cloth to wipe mushrooms if they have dirt on them. Cut carrots in half, slice onion in 1/4" thick slices. Add oil to hot pan and then sauté carrots and onion with thyme, cumin, caraway and black pepper, lowering the heat and letting them caramelize until carrots are nearly cooked though, about 10-15 minutes. Then add mushrooms, allowing them to brown, about 3 minutes. Add maple syrup and salt to taste at the end when everything is tender and caramelized. Remove from heat and serve over risotto.