I had something similar (and to die for) made with lamb chops at a favorite Italian restaurant. I tried to replicate it at home based on other risotto recipes I have used, and decided to use the sausage for a more every-day comfort food. This also works well with fresh sage or thyme instead of parsley, or spicy Italian sausage instead of the sweet.
My Private Note
Units: US | Metric
- 1 1/2 lbs sweet Italian sausage
- 5 -6 cups chicken stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 -3 garlic cloves
- 1 1/2 cups arborio rice
- 1 cup portabella mushroom, cut into 1/2 inch dice
- 1 cup pumpkin puree
- seasoning salt (to taste)
- McCormick's Montreal Brand steak seasoning (to taste)
- 1 tablespoon parsley (chopped fresh or from those wonderful, convenient tubes...)
- 3/4 cup parmesan cheese, freshly grated and divided
- 1Cut sausage into 1/2 " slices.
- 2Place stock in a pot next to the burner you plan to use for the risotto.
- 3Bring stock to a slight boil. Keep the stock very lightly boiling throughout the cooking process.
- 4Meanwhile, in a large skillet over med-high heat, brown sausage; drain leaving up to 1 teaspoon of the drippings for extra flavor.
- 5Over medium heat, melt butter and oil together in the skillet, scraping up any brown bits left by the sausage.
- 6Pulse onion and garlic in a food processor until well diced.
- 7Add the onion and garlic to the oil and butter and cook until onion is slightly softened, about 3 minutes.
- 8Add the rice, stirring until the rice is well coated, and cook for 1 minute.
- 9Add mushrooms and cook for 1 minute.
- 10Stir in the pumpkin and cook for 1 minute.
- 11Stir in seasoned salt and Montreal seasoning.
- 12Add 1 ladleful (about a cup) of the hot stock.
- 13Simmer, stirring frequently until the liquid is mostly absorbed.
- 14Keep adding stock one ladleful at a time until the stock is absorbed and the rice is al dente. You may not need to use all of the stock. Check the consistency of the rice after you have added about 4 cups of the stock.
- 15Stir in the parsley.
- 16Remove from heat, and stir in ½ Cup of the parmesan cheese.
- 17Stir in sausage.
- 18Serve with remaining parmesan as a garnish.
- 19To make it a bit less decadent, drain the sausage completely, trade 1 tablespoon of butter for a bit more olive oil and use turkey or chicken sausage.
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Nutritional Facts for Pumpkin, Sausage and Portabella Risotto
Serving Size: 1 (645 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 814.7
- Calories from Fat 296
- Total Fat 32.9 g
- Saturated Fat 14.0 g
- Cholesterol 91.8 mg
- Sodium 1730.7 mg
- Total Carbohydrate 79.5 g
- Dietary Fiber 2.8 g
- Sugars 6.4 g
- Protein 48.2 g