Come fall, I’m always looking for ways to incorporate more pumpkin into my life in ways that do not involve lattes. This risotto recipe, with a healthy dose of the squash, hits the spot. Parmesan, sage and a dash of nutmeg elevate the pumpkin, and sausage and mushrooms are the perfect pairing. Enjoy!
Pumpkin Risotto with Mushrooms and Sausage
For the risotto:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup arborio rice
- ½ cup white wine
- 3 cups chicken or vegetable broth
- Salt & pepper to taste
- ¾ cup canned pumpkin
- ½ cup parmesan
- 1 tablespoon sage, roughly chopped
- ⅛ teaspoon nutmeg
For the sausage:
- 1 tablespoon olive oil
- 1 package Italian pork sausage links
For the mushrooms:
- 2 lbs mushrooms, sliced
- 1 tablespoon parsley, chopped
- 1 clove garlic, minced
- Melt butter in medium saucepan over medium heat. Add garlic and cook until fragrant, about two minutes. Add rice and stir to coat. Add wine and stir well, reducing heat to medium-low. Add broth, a half-cup at a time (letting the rice soak up broth each time before adding the next half-cup), stirring occasionally and ensuring that rice doesn’t stick to the bottom.
- Meanwhile, while risotto is cooking, heat olive oil in a skillet over medium-high heat. Add sausages and reduce heat to low. Cook until browned, about five minutes on each side.
- Heat butter in large or high-sided skillet over medium heat. Add garlic and cook until fragrant, about two minutes. Add mushrooms and stir. Mushrooms will release water — continue to stir occasionally until mushrooms are tender. Add parsley and salt before serving.
- Back over in risotto land, once all the broth has been added, take a minute and taste your rice. And salt and pepper to taste. (As risotto continues to cook, you can add water to keep it from sticking from the pan or getting too thick.) Add pumpkin, parmesan, sage and nutmeg and stir until all ingredients are incorporated. Salt and pepper to taste again if needed.