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Pumpkin and sausage risotto recipe

Pumpkin and sausage risotto recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Pumpkin risotto

The sweetness of pumpkin marries the saltiness of pork sausage in this perfect autumnal Italian risotto. Use a sweet or spicy sausage, and a vegetable or a beef stock.

Washington, United States

4 people made this

IngredientsServes: 4

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 spring onions, finely chopped
  • 200g mild pork sausage, casing removed
  • 120ml white wine
  • 400g pumpkin, peeled and finely cubed
  • salt, to taste
  • 1 tablespoon chopped rosemary
  • 1L vegetable or beef stock
  • 340g risotto rice (e.g. Arborio, Carnaroli or Vialone Nano)
  • 4 tablespoons grated Parmesan cheese

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In a large pan heat 2 tablespoons butter and 1 tablespoon olive oil and cook the spring onions until soft. Turn up heat and add sausage, breaking into pieces with a wooden spoon; cook and stir for 5 to 7 minutes or until browned. Pour in the wine and scrape the bottom of the pan to get the sausage flavours.
  2. When the alcohol has evaporated, add pumpkin, stir to coat and cook 5 to 7 minutes or until just tender. Season with salt and add rosemary.
  3. Heat the stock in a small saucepan and keep it warm over low heat.
  4. Add the rice to the sausage and pumpkin pan, turn up heat and cook for a few minutes, until the rice becomes translucent and has absorbed most of the liquid. Reduce heat to medium and begin to add the stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully (I set a timer to make sure the rice does not overcook).
  5. Remove from the heat, add the remaining butter and grated Parmesan. Let stand for a few minutes, taste and adjust seasoning if desired and serve hot.

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Reviews & ratingsAverage global rating:(1)

List of Ingredients

  • 2 C. of broth (or a bouillon cube)
  • pumpkin flesh
  • sausage
  • risotto rice
  • 1 OZ. of onion
  • Butter
  • Grated Parmigiano cheese
  • Dry white wine
  • Olive oil
  • Salt
  • Pepper


In the receptacle of a pressure cooker, sauté the chopped onion in a little olive oil along with the sausage meat, removed from its casing and chopped. Add the rice, brown it over high heat, then add a splash of wine and let it evaporate. Then add the pumpkin, diced into cubes, as well as salt, pepper, and all the broth.

Close the pot and let it cook for 6 minutes after it pressurizes. Then release the steam, open, stir, and mix in a pat of butter and 2 spoonfuls of Parmigiano cheese. Serve.

Pumpkin, Sausage and Sage Risotto

3 1/2 cups chicken stock (homemade or good quality store bought – if homemade, add a pinch of salt)

1/2 of a 398ml (14 fluid oz) can of pumpkin purée (NOT pumpkin pie filling!)

Cover and bring to a simmer. Keep simmering, covered, on low heat.

Meanwhile, prepare the following:

1 medium onion, diced

1-2 cloves garlic, minced

1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)

Remove the casings from 4-6 links of Italian sausage (hot or mild, your choice) and brown them in 1 tbsp olive oil in a large, heavy pot over medium-high heat (if the sausages release a lot of liquid, turn up the heat until the liquid evaporates and just the fat remains). When the sausage is cooked, remove it from the pot and set aside, reserving about 1 tbsp of fat in the pot. Return the pot to medium heat and add 1 tbsp of butter. Sauté the onions until the edges are opaque, then add the garlic and sage and cook until the onions and garlic soften. Add 1 cup of Arborio rice and cook, stirring, for about 2 minutes, until the rice is coated with oil, the edges get opaque, and it makes a sound like glass beads clinking against the bottom of the pot.Add a ladle full of simmering pumpkin-stock (or 1/2 cup of white wine, if you have it – I never seem to!) to the rice and stir to loosen the browned bits on the bottom of the pot. When the liquid is absorbed, add another ladle of stock and continue stirring. The rice-stock mixture should be simmering gently. When you can see the bottom of the pan in the path made by the spoon as it moves through the risotto, add another ladle of stock.

This was really hard to take a picture of!

Continue stirring and adding ladles of stock until the rice is al dente – at least 30 minutes (if you are running out of stock, add some boiling water to the stock pot). The grains of rice should be suspended in a sauce the consistency of heavy cream (it will continue to thicken off the heat). Add a final ladle of stock as needed and stir in:

reserved sausage meat

1/2 cup grated parmesan cheese

1 tbsp of butter

Season to taste with salt and pepper and serve topped with more parmesan.

Is pumpkin risotto gluten-free?

If you choose to omit the Tofurky sausage from this recipe, then yes, this vegan pumpkin risotto recipe is gluten-free. If you have a preferred mock sausage over Tofurky that is gluten-free then feel free to substitute in its place.

Other than the Tofurky sausage, the ingredients in pumpkin risotto include: brown rice, vegetable broth, white wine, yellow onion, minced garlic, canned pumpkin, nutritional yeast, bay leaf, fresh sage, nutmeg, cinnamon, crushed red pepper flakes, sea salt and ground almonds for topping.

Again, if need be, you can leave out the Tofurky sausage, but just know that this is where a majority of the protein in this dish comes from so if you’re counting macros, you’ll have to supplement for another protein-rich ingredient.

Pumpkin Risotto with Pheasant Sausage

S o I’ve taken to telling people that orange is the new tan.

It was a last resort this winter when the overabundance of winter squash and pumpkin that I was practically inhaling turned my skin a lovely shade of tangerine. (Hey, at least I matched the citrus fruits that were also in season. Put me in a supermarket, and I would have fit right in. It’s amazing that the cashiers at Whole Foods didn’t try to shelve me along with the Florida grapefruits. Not that I would have complained. I really like grapefruit.)

  • 1 head of garlic, cut in half longitudinally
  • 2 tbsp olive oil
  • 1 lb Arborio rice
  • 6 cups chicken broth
  • 1 can pumpkin puree (14 oz)
  • 3 tbsp mascarpone
  • Cinnamon and nutmeg, to taste
  • Salt, to taste
  • 4 links pheasant cognac sausage
  • Chives, to garnish

I also suddenly gained really good night vision. I felt kind of like Clark Kent. Crossed with a Teenage Mutant Ninja Turtle.

Gotta love that beta carotene.

Anyway. The point is that I eat a lot of pumpkin.

And one of the things that I’ve learned in all of my pumpkin-eating experience is that if there is one thing that goes really well with pumpkin? It is sausage.

Especially when that sausage is rife with the flavors of pheasant and cognac.

Now that is just a muse in and of itself.

There are a myriad of ways to combine the sweetness of pumpkin with the saltiness of sausage in a way that will make your taste buds erupt into peals of ecstasy.

Pasta. Polenta. The options are endless.

One of my personal favorites is this Pumpkin Mascarpone Risotto with Pheasant Cognac Sausage. Great as an appetizer served to start off a dinner party, but also as a main course. For when one little ramekin just won’t suffice. Which. Take my word for it. It won’t.

To prepare the pumpkin and sausage risotto, chop the onion. Deprive the sausage of the casing and delicately grab it with your hands. For an even finer result, chop it with a knife.

Clean the pumpkin and reduce it to small cubes. In a saucepan, brown the onion with extra virgin olive oil and add the sausage. Cook for a few minutes. Add the pumpkin and cook for a few minutes before blending with the white wine. Evaporate completely before adding the rice and toast it. Add the vegetable stock, which you have kept warm.

When the risotto is almost ready, cream with the butter and the grated Parmesan to give an incredible creaminess to your first course. Serve the dish with a drizzle of extra virgin olive oil.

Cristina Cooks: Pumpkin And Sausage Sage Risotto

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Pumpkin Risotto with Italian Sausage, An easy and Tasty recipe

We are in autumn so what’s best that a hot and creamy risotto for a rainy weekend? Full of flavour from parmesan cheese, pumpkin and italian sausage, this risotto recipe is a tasty way to please the whole family! As always if you like the video subscribe to Gnam for more content :

Ingredients for 4

600 gr ( 1.32 pound ) pumpkin
100 gr ( 3.53 ounce ) butter
40 gr ( 1.41 ounce ) extra virgin olive oil ( evoo )
320 gr (11.29 ounce) rice carnaroli or arborio
250 gr (8.82 ounce ) italian sausage
60 gr (2.12 ounce ) shallot or onion
1.5 liters (3.17 pint ) vegetable broth ( see* )
50 gr (1.76 ounce ) Parmigiano reggiano

cut 600 gr pumpkin into small pieces
in a pot put 50 gr butter and 40 gr evoo
add 60 gr of finely chopped shallot
when is browned add the pumpkin
cook the pumpkin adding a ladle of vegetable broth when is too dry

After 15 minutes add 250 gr of italian sausage
keep cooking the pumpkin adding the vegetable stock when needed until is well tender and creamy
add salt as needed
in another pan toast 320 gr of rice over high heat until opalescent, turning it often not to burn it, a few minutes will be enough, if you listen carefully to the pot, you will hear it crackle imperceptibly.

Then blend with a glass of white wine
when the wine is evaporated add the rice to the pumpkin
Stir the risotto and simmer well to mix flavors and prevent rice from sticking

As soon as the risotto begins to dry, add a ladle of vegetables stock
Continue the cooking until the rice is “al dente”, just cooked, ( 15/20 minutes ) adding the vegetables stock when the previous one has been adsorbed

When the risotto is ready stir 50 gr of butter and 50 gr of parmigiano into it, and season well with salt and pepper

And that’s all, you can serve the risotto with a sprinkling of parmigiano, or doing a parmigiano wafer. if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition share on instagram YOUR pumpkin risotto, i’m always curious to see how my recipe are done!!

*For the vegetables broth
I usually do a classic vegetables broth for the risotto, in this case i’ve added some pumpkin for more flavour. I put this vegetables in 2 liters of water and cook for 1.5/2 hours

2 carrot
1 celery rib
1 onion
20 gr parsley
100 gr pumpkin ( optional )

Ingredients for making pumpkin and sausage risotto

Pochi ma buoni

  • 170 grams of rice
  • 1 liter of broth
  • a small yellow onion
  • 20 grams of butter
  • 250 grams of pumpkin
  • 2 sausages
  • Parmigiano Reggiano Cheese
  • a sprinkle of nutmeg, cumin, and powdered ginger
  • salt and pepper
  • 8 spoons of EVOO
  • rosemary
  • 1 glass of Corallo Bianco wine

Rice timbale with pumpkin and sausage

The rice timbale with pumpkin and sausage is a Christmassy must. It’s a festive dish, warmed by the orange of the Mantuan pumpkin and the energetic stirring over the heat. It’s a recipe which requires our presence from the beginning to the end, keeping us firmly rooted to the here and now. It is also the last recipe which comes from the collaboration with Biolover, which encouraged me to use a rice which I rarely use, but which turns out to be perfect for the timbale: light brown Ribe rice.

The fine light brown Ribe rice, a variety of Japonica rice, takes its name from the initials of its breeder: Rinaldo Bersani. Its grains have a very compact body, don’t overcook and are always separated, solid and dry.For this reason, it’s the perfect type of rice for risottos and flans, but it can be used for any recipe, such as soups and stews.

Tommaso and I made a video recipe which shows how to make a risotto. Speaking of a risotto might be captivating, but seeing it, understanding how to stir it (mantecare in Italian) on the stove adds another dimension.

As you can see from the video recipe and detailed descriptions of how to carry out each step, there are three recipes in one. Depending on how much time you have, you can stop cooking as soon as the rice is ready and serve it as a moist risotto with roast pumpkin and sausage, creamy and full of flavour. As soon as the rice is soft and creamy, bring it to the table and generously fill the plates.

You can go one step further and prepare the rice timbales, which are filled in the centre with Tuscan pecorino cheese and a golden top, where the pumpkin has mixed with the butter and breadcrumbs. The timbales are also a clever idea for holidays, because you can prepare them ahead of time, put them in the fridge and finish off cooking them in the oven just before lunch or dinner with guests.

For important occasions, such as Christmas, you can also prepare a fondue with pecorino cheese and roasted pumpkin pulp: create your desired consistency by adding more or less milk and arrange it on a plate with a spoon. Then turn the timbale upside down onto the plate and serve it just like that – a wintery sun which will warm the hearts and souls of all your loved ones during one of the most important lunches of the year.

Watch the video: Ριζότο κολοκύθας Επ. 07. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


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