Recipe #3 of Pumpkin Week has arrived! Today I want to take a short break from the sweet stuff to share a savory meal with you. I love risotto, so when I saw this recipe for a pumpkin risotto, I knew I must try it! It is delicious! Creamy pumpkin, the subtle flavor of nutmeg, savory sausage, and gooey cheese surround the star ingredient of risotto. It’s really a wonderful fall meal. Plus, adding pumpkin to more than just sweet stuff is fine by me. 🙂
A little heads up, this makes enough for about 6 and isn’t quite as good leftover (the risotto loses its bite), so keep that in mind. I ate some leftover the next day and then with the rest I made risotto balls. Just form small balls out of your risotto, slather them with flour, dunk them in egg, and coat with bread crumbs then drop them into 350 degree oil and fry for a few minutes. It was a great way to use the leftovers!!
Pumpkin Risotto with Sausage and Gruyere Print Recipe Here
From: My Fancy Pantry
Serves 4-6 generously
Ingredients for Risotto
4 to 5 c. Stock (chicken or veggie stock will work)
1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
2 shallots, chopped
1 tablespoon butter
1/4 tsp. ground nutmeg
1 c. uncooked Arborio rice
3 tbsp. dry white wine (I used a dry Chardonnay)
1/4 c. fresh Parmesan cheese, grated
3/4 c. fresh Gruyere cheese, grated
salt, to taste
freshly ground black pepper, to taste
1 lb. cooked sausage–recipe follows
sage leaves, to garnish
1 lb. pork sausage
1 tbsp. olive oil
1/4 c. fresh shredded fennel
2 small apples, shredded
1 large shallot, diced
1 clove garlic, minced
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 c. apple cider (you can sub. water)
Combine oil, fennel, apple, shallot, and garlic in a large Dutch oven. Heat over medium-high heat and cook until the mixture becomes tender and fragrant. Now add in the nutmeg, cinnamon, and cayenne. Stir and continue to cook for 2 minutes.
Add in the sausage and stir. Continue cooking until the sausage is cooked. Now pour in the apple cider and simmer for about 5 minutes, until the cider has evaporated. Remove from heat and drain sausage in a colander. Set aside.
In a small saucepan, heat the stock to a simmer (be careful not to boil). Leave heat on low to keep stock warm.
In a heavy pan (you could reuse your Dutch oven), pour 1 tablespoon of oil in and heat over medium-high. Once hot, add in the shallot and garlic. Stir constantly. Keep cooking until the shallot is cooked through, tender, and semi-translucent, this will take 3-4 minutes. Stir in the butter and nutmeg. Add in the uncooked rice and continue stirring for one minute. Pour in 3 tablespoons of wine, scrape the bottom of the pan to deglaze. Continue stirring until the wine is absorbed and pan starts to dry.
Ladle in approximately 1/2 cup of the warm stock and stir until the rice has absorbed the liquid. Continue process until you have used about 5 cups of stock. You want the risotto to be creamy but with a bite to it. This process can take around 20-30 minutes.
Turn off heat and add in the cheese, pumpkin puree, and sausage. Taste. If salt & pepper are needed, add them now. Continue stirring until the cheese is all melted. Remove from heat and garnish with sage. Enjoy!
See you tomorrow for Day #4 of Pumpkin Week!