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Pumpkin Risotto with Chorizo and Mushrooms - CookingBride.com
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5 from 3 votes

Easy Mushroom Risotto with Pumpkin and Chorizo

This easy mushroom risotto recipe is perfect for fall! It's served with creamy pumpkin and spicy chorizo sausage, then topped with Parmesan cheese.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Lisa B.


  • 9 ounces chorizo sausage
  • 1 leek white and light green parts only, halved, then diced
  • 2 cloves garlic minced
  • 1/2 pound cremini mushrooms washed and sliced
  • 1 cup Arborio rice
  • 2 cups chicken stock
  • 1/2 cup pumpkin puree
  • 1 cup white wine
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and pepper to taste


  • Heat a lightly greased large sauté pan or skillet with high sides over medium heat. Add chorizo and sauté until it begins to render some of its fat, about five minutes.
  • Add leeks and mushrooms. Saute for an additional five minutes or until leeks become tender and chorizo is completely cooked.
  • Add garlic and sauté for an additional 30 seconds.
  • Add the rice to the pan. Stir rice until completely coated.
  • Add one cup of the chicken broth and scrape up any browned bits that have stuck to the bottom of the pan.
  • Reduce heat to medium. Stir in the pumpkin puree. Bring mixture to a simmer and continue to cook, stirring frequently, until all liquid is absorbed. Add the second cup of chicken broth and continue cooking as above. Add the white wine and thyme and again, continue cooking as above. Total cooking time will be around 30-45 minutes and by now, rice should be creamy and tender.
  • Remove the pan from the heat. Add the Parmesan cheese. Season with salt and pepper as desired.