Every year, I like to share a few Thanksgiving inspired recipes on the blog. Some dishes that hopefully will spark your interest and just might make it to your holiday tables. Of course, we are in pumpkin season and no autumn blog post would be complete without some gourd love. I’m more of a savory pumpkin fan myself, and so this time around I’m bringing you this Sausage and Mushroom Pumpkin Risotto. It’s creamy, slightly spicy, and super delicious. The hint of sweetness from the pumpkin really helps round out the flavors in this dish nicely. It would be a great addition to your Thanksgiving table. And if you’re looking for more inspiration, last year’s pumpkin grits or pumpkin mashed potatoes would also be great holiday contenders.

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Sausage and Mushroom Pumpkin Risotto

This Sausage and Mushroom Pumpkin Risotto would be a great addition to your Thanksgiving table, but would also be great as a seasonal dinner!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Fall, Pumpkin, Rice, Thanksgiving

Servings: 6

Author: Jonathan Melendez

Equipment

Saucepan
Dutch oven
Ladle

Ingredients

6 cups chicken stock
1 cup pumpkin purée
1 tablespoon olive oil
1 pound hot or sweet Italian sausage
1 pound sliced mushrooms
4 sprigs fresh thyme
1 medium shallot minced
4 garlic cloves minced
1 cup arborio rice
Kosher salt and coarse black pepper
1 cup dry white wine
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese plus more for garnish
1/4 cup fresh parsley chopped
2 tablespoons fresh sage chopped

Instructions

Pour the chicken stock and pumpkin purée into a saucepan. Stir until smooth and then place over medium-low heat. Bring to a simmer and keep warm.
Set a large pot or dutch oven over moderate heat. Once hot, drizzle in the olive oil and add the sausage. Use a wooden spoon to break up the sausage. Cook until browned and slightly crispy. Use a slotted spoon to transfer the sausage onto a plate.
Add in the sliced mushrooms and thyme leaves. Cook, stirring often, until the mushrooms have browned. Add the shallot and garlic and cook for a few minutes longer. Add the rice and cook a bit to develop the flavor. Deglaze the pan with the wine, scraping up the bottom to release all of those bits and pieces.
Stir in a ladleful of the warmed pumpkin stock and cook, stirring often, until the liquid has just about evaporated. Continue adding the stock, a ladleful at a time, cooking until evaporated. Do this until all of the stock has been used up and the rice is tender, about 20 to 25 minutes. Once done, return the sausage to the pot, along with the butter, parmesan, parsley, and sage. Season to taste with salt and pepper.
Spoon into serving bowls and top with more parmesan and parsley for garnish. Enjoy!