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Pumpkin Risotto with Mushrooms and Sausage

This hearty autumn meal uses pumpkin and sage to take creamy risotto to the next level.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Keyword: fall, gluten-free, Italian, pumpkin
Servings: 6

Ingredients

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
  • 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

Instructions

Risotto

  • 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.

Sausage

  • 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.

Mushrooms

  • 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.

Risotto

  • 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.

Notes

The risotto was adapted from Pinch of Yum.