Pumpkin Risotto

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This Pumpkin Risotto with sausage and goat cheese is such a cozy fall meal. The flavors pair perfectly together and it is the ultimate comfort food.

Prep Time5

Cook Time55

Total Time1

Course: Main Course

Cuisine: American

Keyword: gluten free dinner

Servings: servings

Calories: 668kcal

Combine 5 cups of chicken broth and the pumpkin puree in a saucepan over medium heat. Whisk to combine, bring to a low boil, and reduce to a simmer, covering. This mixture needs to be kept warm to add to the risotto in batches, but needs to be low and covered so that it doesn't lose liquid. (Read more here about cooking risotto and why having more broth on hand is helpful.)
15 ounces pumpkin puree
Place a skillet over medium heat. Add the Italian sausage, casings removed, and break up, browning the meat.
1 pound Italian sausage
Add the garlic, sage, and rosemary, sautéing for about 30 seconds.
2 garlic cloves, 1 teaspoon ground sage, 1 teaspoon dried rosemary
Stir in the arborio rice and cook until it has absorbed the cooking liquid, about 30 seconds to one minute. Turn the heat down to low.
1 cup dried arborio rice
Add in two cups of the pumpkin and chicken stock mixture. Continue stirring until the rice absorbs the liquid.
Add more cooking liquid, about a 1/2 cup at a time, stirring every 3 to 4 minutes until the liquid is absorbed. Repeat this until the rice is soft. You may not use all of the pumpkin chicken stock mixture.
Stir in the goat cheese until it is melted.
2 ounces goat cheese
Just before serving, heat the final cup of chicken stock, and stir in as much as needed to make a smooth, almost fluid, consistency.