Creamy Pumpkin Risotto with Sage and Italian Sausage
This rich and comforting risotto combines tender cubes of pumpkin with spicy Italian sausage and aromatic sage for a perfect fall dish. The pumpkin adds natural sweetness and creamy texture while the sausage provides savory depth. Fresh sage leaves infuse the dish with earthy flavor, and Parmesan cheese brings everything together with its nutty richness. This makes an elegant main course for autumn dinners or a sophisticated side dish for holiday entertaining. The traditional risotto technique creates a luxuriously creamy consistency without any cream.
Ingredients
- 6 cups low sodium chicken broth, homemade preferred
- 2 cups pumpkin, cut into 1/2 inch thick cubes
- 3 casings hot Italian sausages, removed, pinched into 1/2-inch-thick pieces3/4 pound ground hot Italian sausage1:1
ground sausage may be substituted
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 8 large fresh sage leaves, whole
- 2 cups arborio rice, or other rice specifically for risotto
- 1 cup white wine
- ½ cup Parmesan cheese, finely grated, plus more for garnish
Instructions
- 1
Bring chicken stock and pumpkin cubes to a boil in medium saucepan
- 2
Cover, reduce heat to low and simmer until pumpkin is fork tender
- 3
Remove pumpkin with slotted spoon and reserve
- 4
Keep stock warm over very low heat
- 5
Heat large saucepan over medium high heat
- 6
Add olive oil and sausage pieces, sauté until nicely browned
- 7
Remove sausage with slotted spoon to paper towel-lined platter
- 8
Pour off and discard excess fat from pan
- 9
Return pan to medium heat and add butter
- 10
When butter melts and foam subsides, stir in onion and sage
- 11
Scrape up any brown bits from bottom of pan
- 12
Sauté until onion is translucent, ensuring it does not brown
- 13
Add rice and stir until coated with butter
- 14
Add wine and stir until liquid reduces by half
- 15
Add half cup of simmering stock and reserved pumpkin
- 16
Stir until stock is almost completely absorbed
- 17
Continue adding stock in half cup increments, stirring continuously
- 18
Repeat process of adding stock when almost absorbed
- 19
With final half cup of stock, add reserved sausage, remaining butter and cheese
- 20
Stir until well combined and taste for seasoning
- 21
Remove from heat and serve immediately in warmed bowls
- 22
Garnish with grated cheese
Tips
If the onion is cooking too fast, add a tablespoon or two of water to slow down the cooking process and prevent browning.
Use homemade chicken stock if possible for the best flavor and richness in your risotto.
Keep the stock warm but not hot throughout the cooking process to maintain proper consistency.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with additional stock to restore creaminess.
Stock can be prepared and pumpkin pre-cooked up to 1 day ahead. Risotto must be served immediately after cooking.
Serve immediately in warmed bowls while hot and creamy. Provide extra Parmesan at the table.
Common Mistakes
Add stock gradually to avoid soupy risotto
Keep stock warm but not boiling to maintain proper temperature
Stir continuously during cooking to develop proper creamy texture
Do not let onions brown or they will become bitter
Substitutions
Dairy-Free Swaps
General Alternatives
ground sausage may be substituted
FAQ
Can I make this risotto ahead of time?
Risotto is best served immediately as it continues to absorb liquid and can become thick when cooled. You can prep ingredients ahead but should cook the risotto just before serving.
What if I don't have arborio rice?
You can substitute other short-grain risotto rice varieties like carnaroli or vialone nano. Regular long-grain rice won't create the proper creamy texture.
How long will leftovers keep?
Store refrigerated leftovers for up to 3 days. Reheat gently with additional warm stock to restore the creamy consistency, as the rice continues to absorb liquid.