Pumpkin & Wild Mushroom Risotto with Saffron

Mushroom risotto gets a fancy makeover with this delicious recipe for pumpkin, wild mushroom and saffron risotto. 

Vegan pumpkin & wild mushroom risotto with saffron

Prep time: Cook time: Total time: Serves: 2 


  • 200g arborio rice
  • 50g onions
  • 1 clove of garlic
  • 150g wild mushrooms
  • 150g roasted pumpkin
  • 50g green peas
  • 30g crushed walnuts
  • 1/4 tsp saffron
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • Vegetable stock (put saffron in your stock) (600-700 ml) – depends how much you want to cook the rice (use more stock if you like it softer)


  1. Fry the onions and garlic in a little oil.
  2. Add the arborio rice and fry until translucent.
  3. Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
  4. Repeat this until the rice no longer has a chalky core and the risotto is thick and glossy.
  5. Take it off the heat and transfer into a plate (you will use it again in 10 minutes)
  6. Now it’s time to cook the mushrooms, seasoning them with salt and pepper
  7. Cook for 5 minutes and now add the pumpkin and the fresh herbs
  8. Give it another 5 minutes for all the flavors to get together and put the rice back again
  9. Add just a little bit of stock and cook for another 2 minutes
  10. Make sure that not all of the stock that you added at the end gets absorbed, you need some of this juice to stay when you serve
  11. When it’s ready, plate it up and sprinkle with the walnuts

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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