This easy pumpkin risotto will convince you that pumpkin is just as good in savory dishes! This risotto tastes luxurious and creamy!
I hate costume parties. Hate isn’t the right word; I’d say I dread them more than hate them. For starters, I’m not very creative when it comes to costumes. You’ll find all sorts of elaborate, one-of-a-kind costumes on Pinterest. Meanwhile, all I can manage to think to be is a witch or cowgirl.
I’m also not very artistic. If I cannot buy a costume, then I’ll be skipping the costume parties. Under no circumstance will I make a costume. It just goes beyond my abilities. I can’t cut straight lines, I get glue all over the place, I have horrible handwriting, and I hate crafts.
My ideal costumes are idioms. Like taping quarters to your back and calling yourself a “quarterback” or placing a fork on your shirt so you can pretend you are a “fork in the road.” I tell myself that I am just so smart. But the truth is, not only am I unartistic, but I’m cheap and lazy. Costumes are just not worth the effort OR the expense in my opinion.
What’s worth the effort? Risotto. I used think risotto was made using some complicated process and that is far from the truth. Risotto is very simple, it just takes time. This pumpkin risotto is seasonally appropriate and would make a great side to your Thanksgiving table. While we mostly see pumpkin in sweet treats, it works surprisingly well in savory foods. This pumpkin pasta is one of our family favorites. Pumpkin adds a deeper flavor to this dish and brightens the appearance as well. I served this creamy pumpkin risotto with Italian sausages on the side. It was the perfect accompaniment to the Parmesan filled risotto. Chopped sage brings a fresh bite to each spoonful.
- 5-6 cups chicken broth ( I used Simple Truth Low Sodium Chicken Broth)
- 1 teaspoon olive oil
- 1/4 cup onions, diced
- 16 oz arborio rice
- 1 cup canned pumpkin
- 2 tablespoons butter
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
- 1/3 cup shaved Parmesan cheese
- 1 tablespoon fresh sage, chopped
- 5 links of Italian sausage, cooked
- Heat chicken broth on low in a saucepan.
- Heat olive oil over medium heat in a large saucepan. Stir in diced onions and cook just until tender. Stir in arborio rice. Add one ladle full of broth into the rice and stir constantly. When the liquid has been absorbed, stir in another ladle full of broth. Continue to stir until broth has been absorbed. Continue with this process until the rice becomes thick and creamy.
- When most of the liquid has been absorbed and the rice has thickened, stir in pumpkin and butter. Add in salt, pepper and Parmesan cheese. Stir until cheese is incorporated.
- Sprinkle fresh, chopped sage into risotto just before serving. Serve risotto with sausage links.
- This entire recipe was made with Kroger store brand products and Simple Truth Products
Amount Per Serving Calories 721Total Fat 39gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 119mgSodium 8726mgCarbohydrates 53gFiber 2gSugar 13gProtein 39g