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 mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Main Course
Keyword: fall, gluten-free, Italian, pumpkin
Servings: 6
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
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.
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.