Pumpkin Risotto with Sausage

Pumpkin Risotto with Sausage is a comforting dish that perfectly embodies the flavors of fall. Creamy Arborio rice is slowly cooked to perfection, absorbing the rich essence of vegetable bouillon, while pumpkin adds a subtle sweetness. The savory and crunchiness addition of sausage infuses the risotto with robust flavor. Finished with a sprinkle of extra-virgin olive oil and fresh parsley, this dish offers a delightful combination of textures and tastes. It’s a warm, inviting meal that’s perfect for cozy evenings.

Pumpkin Risotto with Sausage Ingredients

• 3 Tablespoons Extra-virgin Olive oil
• 1½ cup Risotto rice (example: Arborio rice)
• 150 ml White wine
• 1 Onion, chopped
• 50 g Leek, chopped
• 2 Garlic cloves, minced
• 500 g Pumpkin (remove the seeds, the skin and chop them into small pieces)
• 3 cups Water (you will use this water to cook the pumpkin, and then the same water will be used in the risotto to cook the rice)
• 1 Tablespoon Unsalted butter
• 1 Tablespoon Vegetable bouillon (you can also use Chicken bouillon)
• 1 teaspoon Worcestershire sauce (optional)
• 1 teaspoon Spice sauce (optional)
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 1 Sausage, chopped (I used Cabanossi)
• 1 teaspoon Oil (to cook the sausage)

How to Make the Best Pumpkin Risotto with Sausage

1. In a pot, add the water, pumpkin and the vegetable bouillon. Let it cook in medium-low heat for about 12 minutes or until the pumpkin is very soft.
2. While the pumpkin is cooking, you can prepare the sausage that will be served together with the risotto. In a pan, add 1 teaspoon of oil and the sausage, cook it for around 5-6 minutes. For this recipe I like the sausage to get a tiny bit crunchy.
3. In a medium-high pot, add the olive oil, garlic, onion and leek. Cook them for around 3 minutes. Add the rice and the wine, cook it for another 3 minutes.
4. Add all the cooked pumpkin at once and one cup of the water (the same water that you cooked the pumpkin, do not add everything at once). Keep stirring all ingredients together, you shouldn’t stop mixing it, otherwise it can burn at the bottom.
5. Slowly add more water, half a cup at a time, only as needed. You will keep stirring and adding water (when the mixture gets too dry) until the rice is fully cooked. This will last about 15 minutes. You can try the rice from time to time to check if it is already cooked. Once the rice is cooked, add the butter, Worcestershire sauce, spice sauce, salt and black pepper. Mix it well.
6. Serve it immediately, with the sausage on top and some parsley. It goes well with a salad as a side.

Recipe Tips

• Make sure to cook the pumpkin together with chicken or vegetable bouillon for a deeper flavor.
• The most important tip when making risotto is to add the broth gradually. Incorporate the broth slowly, one ladle at a time, allowing the rice to absorb it fully for creaminess.
• Frequent stirring helps release the starches from the rice, creating a creamy texture.
• Another great garnish for this dish is grated Parmesan. It adds an extra creaminess and flavor.

Have a look at the Vegan Pumpkin risotto alternative

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