Mushrooms, spinach and celeriac rice are cooked in a creamy pumpkin and broth sauce to produce this healthy nutrient dense pumpkin and mushroom risotto, made in just 25 minutes, half the time of regular risotto. Making risotto without traditional arborio rice and using diced celeriac instead makes it a grain free allergy friendly meal the whole family will love. If you want a gluten free risotto, dairy free risotto, vegan risotto or aip risotto, this recipe has all bases covered!
Disclaimer: This healthy pumpkin risotto post contains affiliate links, meaning at no additional cost to you I will earn commission if you click on a link and make a purchase. See my full disclaimer here.
Risotto is a popular warm and comforting meal. However making it from scratch can be lengthy, requiring us to stand over the stove gradually adding the stock a ladleful at a time and stirring the rice regularly until each bit of liquid is absorbed for 20-30 minutes.
benefit of making risotto without rice
Grains like rice also contain anti nutrients which:-
- Make them difficult to digest, potentially causing digestive problems and can damage the gut lining,
- Binds to vital vitamins and minerals from our food, preventing our bodies from absorbing them,
- Over time this can potentially lead to deficiencies (1).
It’s why they’re excluded on the autoimmune protocol (AIP), paleo and whole30 diets.
How to make a grain free risotto without rice
One simple alternative to make a rice free and grain free risotto, that is just as satisfying, is to use celeriac rice. This is easily made by pulsing celeriac in a food processor until it resembles rice sized pieces.
Celeriac rice is considerably easier and quicker to cook. Simply add all the stock and celeriac rice and cook for 8-10 minutes until softened. It cuts the total cooking time in half, allowing you to have a nutrient dense risotto ready in just 25 minutes, that is just as warm and comforting as traditional risotto. It’s perfect as a meal on its own or as a side dish to accompany numerous different foods.
Pumpkin and Mushroom Risotto Ingredients
1). Pumpkin purée (UK Link/US Link). Pumpkin is such a classic autumn and fall flavour. Pumpkin purée makes the risotto ultra creamy and indulgent. It’s the perfect healthy alternative to butter, cream and cheese that traditional risottos use to produce a creamy texture, making this an allergy friendly and dairy free risotto recipe.
2). Bone broth (UK Link/US Link) – or substitute for vegetable broth to make this risotto vegan and vegetarian. Regular stocks and gravies may contain gluten and dairy, with even free-from products containing inflammatory added sugar, vegetable oils, preservatives, additives and emulsifiers.
Bone broth is a great alternative as it is:-
- Free from major allergens, preservatives and emulsifiers,
- Contains collagen, which helps heal and strengthen the gut lining,
- Contains numerous essential amino acids, like glycine and glutamine, which reduce inflammation and improve digestion.
To make a vegetarian and vegan pumpkin risotto use vegetable broth instead. However, it does contain nightshades so if following the autoimmune protocol (AIP) and nightshade free diet use bone broth.
3). Mushrooms. I use closed cup mushrooms as I find these held their shape and firmer texture best when finely sliced and cooked. Grain free replacement for rice.
5). Celeriac rice. Grain free replacement for rice.
7). Garlic clove
8). Sage & Thyme for flavouring
- Weighing scales (UK Link/US Link)
- Measuring jug (UK Link/US Link)
- Measuring cups and spoons (UK Link/US Link)
- Chopping knife (UK Link/US Link)
- Food processor (UK Link/US Link)
- 14 inch/5 quart pot
- Mixing spoon (UK Link/US Link)
Pumpkin and Mushroom Risotto Dietary requirements
This pumpkin and mushroom risotto recipe is:-
- Gluten free
- Dairy free
- Lactose free
- Egg free
- Nut free
- Seed free
- Grain free
- Nightshade free
- Oil free
It is also:-
- Vegan (use vegetable broth)
- Vegetarian (use vegetable broth)
- Autoimmune protocol
- Whole30 friendly.
Other autumn/fall and pumpkin recipes
- Healthy Pumpkin Spice Latte (Caffeine Free, Gluten Free, Dairy Free, Vegan)
- Grain Free Apple and Pear Porridge
Other allergy friendly recipes
tag me in your pumpkin and mushroom risotto creations & Contact me and follow me on social media
I really hope you enjoy this pumpkin mushroom spinach risotto. If you make the recipe I’d love to see your creations. Tag me on social media – I’m on Instagram, Facebook, Twitter, Pinterest & YouTube and also use the hashtag #lbhealthandlifestyle.
Pumpkin and Mushroom Risotto
Healthy creamy pumpkin, mushroom and spinach risotto with celeriac rice. Warm, comforting satisfying meal, perfect for the autumn and fall. Allergy friendly. Gluten free, dairy free, grain free, nightshade free, vegan, autoimmune protocol, paleo & whole30.
- 360 grams/12.5 ounces chestnut mushrooms, finely sliced
- 240 grams/8 ounces spinach
- 750 grams/26.5 ounces celeriac
- 360 grams/12.5 ounces pumpkin puree
- 1 small onion, finely chopped
- 3 garlic cloves, finely minced
- 1.5 teaspoons dried sage
- 1.5 teaspoons dried thyme
- 240 ml/1 cup bone broth (or vegetable broth for vegan/vegetarian)
- 2 tablespoons filtered water
- Step 1 Place the celeriac in a food processor and pulse until the celeriac resembles rice
- Step 2 Heat 2 tablespoons of filtered water in a 14 inch/5 quart pot over a medium heat. Add the mushrooms, onion, sage and thyme and cook for 4 minutes or until softened, stirring occasionally, adding more filtered water when needed. Add the garlic cloves for the final minute.
- Step 3 Add the bone broth or vegetable broth and celeriac rice, turn the heat down to medium low, stir to combine and cook for 8-10 minutes or until the celeriac rice has softened, stirring occasionally.
- Step 4 Turn the heat down to low. Stir in the pumpkin puree and spinach and cook until the spinach has wilted.
- Step 5 Transfer to serving bowls and serve straight away.