Pumpkin Mushroom Risotto

No need to labor over the stove with this quick and delicious fall-inspired risotto made with Minute® White Rice

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Cooking time PREP TIME 10 mins
Cooking time COOK TIME 10 mins
Servings SERVES 4
Ready in TOTAL TIME 20 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins


  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup Minute® White Rice
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 cup sliced mushrooms
  • 1 cup canned pumpkin, unseasoned
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter


  • Risotto on a weeknight? It’s possible, and delicious, with our recipe for Pumpkin Mushroom Risotto.

    Step 1

  • In a medium saucepan, heat the oil over medium heat. Add onions and garlic. Cook, stirring frequently, 2 minutes.

    Step 2

  • Add rice and stir until grains are coated. Add wine and stir until absorbed.

    Step 3

  • Add broth, mushrooms and pumpkin. Bring to a boil, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally.

    Step 4

  • Remove from heat and stir in Parmesan cheese and butter. Serve immediately. Rice will thicken as it sits.

Chopping an Onion

The humble onion can present a few challenges when it comes to preparation. Yet, chopping an onion is one of the most important cooking skills to learn because a variety of recipes call for them. Learn the correct way to cut an onion with these simple and effective tips.

First things first, make sure you choose a good onion to chop. Choose one that is firm and unblemished. Look for onions that have tight, dry, tissuey skins. Then, begin by peeling your onion. To peel an onion, start by slicing about a 1/2 inch off the top/ends of the onion, then remove any papery skins. There will usually be a couple of layers of these to peel off. Once peeled, grab your cutting board and a sharp knife and slice about 1/2 inch off the end/root of the onion and cut the onion in half, then lay the flat side on the cutting board.

  • Cut in one direction in whatever size pieces you want. A 3/4 inch cut is a good, standard size for a recipe that doesn’t specify.
  • Moving in the other direction, cut again into 3/4 inch slices.

Tips to Cut Onions with No Tears

Most of us know that cutting onions usually leads to eyes that burn and water. This happens because onions release an irritant that affects your eyes. Here are a few tips that can help you get through the process without shedding any tears:

  • One of the main ways to avoid crying is to keep the cut ends of an onion facing away from you.
  • Using a properly sharpened knife will cut into the onion better, and cause less of that chemical irritant to be released.
  • Don’t touch your eyes or your face directly after chopping onions. Make sure you thoroughly wash your hands.
  • As soon as you’re done cutting, set the onions away from you until you need to add them into your dish.
  • Chilled onions will usually be less of a problem. So let the onion sit in the refrigerator for a bit before cutting.

Now that you’re an expert at chopping onions, get some extra practice in with these yummy Minute® Rice recipes: Vegetarian Chili and Golden Rice Pilaf are the perfect recipes to get you started.

Other Meal Inspiration

If you are craving something with more of a Latin American flavor, take a look at this Mexican Rice Recipe.

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