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Easy Baked Mushroom and Pumpkin Brown Risotto 🌱-Fresh Connection

Easy Baked Mushroom and Pumpkin Brown Risotto 🌱

This baked brown risotto requires very little stirring and the method can be used as a basis for all your baked risottos. It's easy to change up your vegetables for variety. For example, you can  substitute pumpkin for sweet potato and add kale chips, spinach, rocket or peas at the very end.

To make it more substantial, you can stir through chicken pieces at the end . To make it vegetarian, you can substitute the chicken broth for vegetable broth.  For garlic sensitive people, you can use Pukara garlic infused oil or not use garlic at all.


  • 3 tablespoons extra virgin olive oil
  • 1 large brown onion, chopped
  • 2 cloves garlic, crushed
  • 4 cups chicken broth
  • 1 ½ cups Chef's Choice brown medium grain rice (this is delicious)
  • 500 g mixture of small swiss and/or  portobello mushrooms, debris rinsed from mushrooms and drained, sliced roughly
  • 10 g dried porcini mushrooms soaked for a few hours in 1 cup water, if you have time ( don't discard the water)
  • 1kg jap pumpkin, diced 
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine, optional
  • 2 tablespoons butter
  • 1 teaspoon salt, more to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon dried oregano or thyme
  • balsamic vinegar

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