15 Cozy Fall Risotto Recipes (Pumpkin, Mushroom & More)

15 Cozy Fall Risotto Recipes (Pumpkin, Mushroom & More)

Let’s be honest—fall isn’t really about sweaters or cider. It’s about risotto.

Not the kind you order at a fancy restaurant with a $28 price tag and three tiny herbs on top.
I mean the real kind. The creamy, slow-stirred, buttery, soul-warming bowl that makes your kitchen smell like a cabin in the woods after a hike. The kind that turns your tired Tuesday into a mini-vacation… even if you’re still wearing sweatpants and watching reruns of The Great British Bake Off.

I used to think risotto was “too hard.” Too much stirring. Too much fuss. Then I made my first pumpkin risotto—no broth measured, no wine sipped, just a can of puree, some onions, a handful of sage, and 20 minutes of half-hearted attention—and it tasted like autumn had kissed me on the forehead.

Turns out? You don’t need a chef’s knife or a Michelin star. You just need rice. And heart.

Here are 15 cozy fall risotto recipes (pumpkin, mushroom & more)—all rich, comforting, easy enough for weeknights, and fancy enough for date nights when you want to pretend you’re in Tuscany but really just live above a laundromat.

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1. Creamy Pumpkin Risotto with Toasted Sage

The OG. The reason I stopped buying takeout in October.

Ingredients:

• 1½ cups Arborio rice
• 4 cups veggie broth (warm)
• 1 cup canned pumpkin puree (not pie filling!)
• 1 small onion, finely chopped
• 2 cloves garlic
• 3 tbsp butter (or vegan butter)
• ¼ cup white wine (optional, sub broth)
• ½ tsp nutmeg
• 10 fresh sage leaves, torn
• Parmesan (or nutritional yeast)

Instructions:

1. Sauté onion in butter until soft. Add garlic.
2. Stir in rice. Toast 2 mins.
3. Pour in wine. Let it soak up.
4. Add warm broth, one ladle at a time, stirring gently.
5. When rice is al dente (18–20 mins), stir in pumpkin, nutmeg, and half the sage.
6. Finish with cheese. Top with crispy fried sage.

Why it works: Pumpkin adds creaminess without dairy. Sage? That’s the scent of fall in a leaf.

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2. Wild Mushroom & Thyme Risotto

Earthy. Deep. Like walking through a forest after rain.

Ingredients:

• 1½ cups Arborio
• 4 cups mushroom broth
• 1 lb mixed wild mushrooms (cremini, shiitake, oyster)
• 1 shallot, minced
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• ¼ cup dry sherry (or white wine)
• 2 tbsp butter
• Grated parmesan

Instructions:

1. Sauté mushrooms in oil until golden. Set aside.
2. In same pan, sauté shallot. Add rice. Toast.
3. Deglaze with sherry.
4. Add broth, one ladle at a time. Stir.
5. Fold in mushrooms and thyme at the end. Finish with butter and cheese.

Pro tip: Dry your mushrooms well. Wet mushrooms = soggy risotto. No one wants that. 😬

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3. Apple & Caramelized Onion Risotto

Sweet. Tart. Unexpectedly perfect.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 large onion, thinly sliced
• 1 apple (Honeycrisp), diced
• 2 tbsp maple syrup
• 2 tbsp butter
• ½ tsp cinnamon
• Pinch of black pepper
• Chopped walnuts (toasted)

Instructions:

1. Slowly caramelize onion in butter + maple syrup over low heat (15 mins).
2. Add apple, cinnamon, pepper. Cook 3 mins.
3. Stir in rice. Toast. Add broth. Stir.
4. When done, fold in onion-apple mix. Top with walnuts.

Rhetorical question: Why does sweet + savory feel like a hug from someone who gets you?

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4. Butternut Squash & Brown Butter Risotto

Buttery. Nutty. Pure autumn magic.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 cup roasted butternut squash, mashed
• 3 tbsp butter
• 1 shallot, minced
• 2 tbsp pecans, toasted & chopped
• Fresh rosemary
• Salt & pepper

Instructions:

1. Brown butter in a pan until nutty-smelling. Cool slightly.
2. Sauté shallot. Add rice. Toast.
3. Add broth. Stir.
4. When nearly done, stir in squash and brown butter.
5. Top with pecans and rosemary.

This tastes like Christmas dinner… but in a bowl. And it’s ready in 25 mins.

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5. Spiced Pear & Gorgonzola Risotto

Fruity. Salty. Luxurious.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 ripe pear, peeled & diced
• ¼ cup crumbled gorgonzola
• 1 tbsp honey
• 1 tsp fresh thyme
• 1 tbsp walnut oil (or olive)

Instructions:

1. Cook rice as usual.
2. Sauté pear in honey + thyme until soft.
3. Stir into risotto at the end.
4. Fold in gorgonzola. Drizzle with walnut oil.

My friend said this tasted like “fall in a dream.” I didn’t ask questions.

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6. Lentil & Roasted Beet Risotto (Vegan)

Colorful. Earthy. Packed with protein.

Ingredients:

• 1½ cups Arborio
• 4 cups beet broth (or veggie)
• 1 cup cooked lentils
• 1 medium roasted beet, diced
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Fresh parsley

Instructions:

1. Sauté garlic in oil. Add rice. Toast.
2. Add broth. Stir.
3. Fold in lentils and beets last 5 mins.
4. Finish with balsamic and parsley.

Looks like a painting. Tastes like victory.

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7. Chestnut & Sage Risotto (Holiday Classic)

Rich. Nutty. Perfect for Thanksgiving eve.

Ingredients:

• 1½ cups Arborio
• 4 cups mushroom broth
• 1 cup cooked chestnuts (canned or roasted)
• 2 tbsp butter
• 1 shallot
• 6 fresh sage leaves, chopped
• 2 tbsp heavy cream (or coconut cream)

Instructions:

1. Sauté shallot. Add rice. Toast.
2. Add broth. Stir.
3. Fold in chestnuts and sage near the end.
4. Stir in cream. Serve warm.

I make this every year. My dog waits by the pot. He knows.

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8. Maple-Pecan Apple Risotto

Breakfast meets dinner. And it’s glorious.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 apple, diced
• 2 tbsp maple syrup
• ¼ cup pecans, toasted
• 1 tsp cinnamon
• 2 tbsp butter

Instructions:

1. Cook rice.
2. Sauté apple in maple + cinnamon until tender.
3. Fold into finished risotto.
4. Top with pecans.

Serve with a side of coffee. Or not. You do you.

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9. Kale & White Wine Mushroom Risotto

Greens + creaminess = guilt-free comfort.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 cup chopped kale
• 1 lb mushrooms
• ½ cup dry white wine
• 2 tbsp olive oil
• 1 clove garlic
• ¼ cup parmesan

Instructions:

1. Sauté mushrooms and garlic. Set aside.
2. Cook rice with wine.
3. Add broth. Stir.
4. Fold in kale and mushrooms last 3 mins.
5. Finish with cheese.

Feels like eating a forest. In the best way.

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10. Coconut Curry Pumpkin Risotto (Dairy-Free)

Thai-meets-Tuscan. And it works.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 cup pumpkin puree
• ½ cup coconut milk
• 1 tbsp red curry paste
• 1 tsp turmeric
• 1 tbsp lime juice
• Fresh cilantro

Instructions:

1. Sauté rice. Add curry paste, turmeric. Toast 1 min.
2. Add broth. Stir.
3. When almost done, stir in pumpkin and coconut milk.
4. Finish with lime and cilantro.

This one smells like a spa. Tastes like a vacation.

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11. Fig & Balsamic Risotto

Sweet. Tangy. Elegant AF.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 6 fresh figs, halved
• 2 tbsp balsamic glaze
• 2 tbsp butter
• 1 shallot
• ¼ cup goat cheese

Instructions:

1. Sauté shallot. Add rice. Toast.
2. Add broth. Stir.
3. Fold in figs and balsamic last 5 mins.
4. Swirl in goat cheese.

Perfect for date night. Or pretending you’re on a vineyard porch.

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12. Cranberry Orange Risotto

Tart. Bright. A holiday twist.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• ½ cup dried cranberries
• Zest of 1 orange
• 2 tbsp orange juice
• 2 tbsp butter
• ¼ cup parmesan

Instructions:

1. Cook rice as usual.
2. Stir in cranberries, zest, and juice during last 5 mins.
3. Finish with butter and cheese.

Tastes like Christmas morning. In a bowl.

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13. Roasted Garlic & Leek Risotto

Mellow. Silky. Pure comfort.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 whole head garlic, roasted
• 2 leeks, white parts only, sliced
• 2 tbsp butter
• ¼ cup parmesan
• Fresh chives

Instructions:

1. Roast garlic (wrap in foil, bake 40 mins at 400°F).
2. Sauté leeks in butter. Add rice. Toast.
3. Add broth. Stir.
4. Squeeze roasted garlic pulp into risotto.
5. Stir in cheese and chives.

I eat this alone. With a blanket. And zero shame.

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14. Sweet Potato & Rosemary Risotto

Golden. Warm. Like sunshine in a bowl.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 cup roasted sweet potato, mashed
• 1 tbsp fresh rosemary
• 2 tbsp olive oil
• 2 tbsp butter
• ¼ cup parmesan

Instructions:

1. Sauté rice. Add broth. Stir.
2. Fold in sweet potato and rosemary last 5 mins.
3. Finish with butter and cheese.

This one makes your house smell like a bakery. And your soul feels lighter.

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15. Black Truffle Oil Risotto (Simple Luxury)

Because sometimes, you just need a little decadence.

Ingredients:

• 1½ cups Arborio
• 4 cups veggie broth
• 1 shallot
• 2 tbsp butter
• 2 tbsp grated parmesan
• 1 tsp black truffle oil (yes, just 1 tsp—it’s potent)
• Fresh thyme

Instructions:

1. Make classic risotto.
2. At the very end, stir in truffle oil and thyme.
3. Top with extra parmesan.

You don’t need a fancy restaurant. Just one good bottle of oil. And a quiet night.

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Final Thoughts: Risotto Is Your New Best Friend

These 15 cozy fall risotto recipes aren’t just meals—they’re rituals.

They turn chopping, stirring, simmering into meditation. Into warmth. Into something that says, “I’m here. I care. I made this for us.”

You don’t need perfection. You just need patience. And a wooden spoon.

Try one tonight. Pick your favorite flavor—pumpkin, mushroom, pear, or truffle—and let it carry you into fall.

And when you take that first bite?

Close your eyes.

Breathe.

Say thank you.

Because this? This is what fall tastes like. 🍂🍚💛