If you’re anything like me, you buy as many cans of pumpkin at the start of fall as you can, and then at the end of fall, aren’t too sure what to do with them. This fall pumpkin risotto is one of my favorite ways to use that extra can of pumpkin and will be yours too.
Ingredients for this Fall Pumpkin Risotto:
- Arborio Rice
- Pumpkin
- White Wine Vinegar
- Shallot
- Thyme
- Chicken Sausage (optional)
- Chicken Broth
If you like this recipe, I have a bunch more in my Fall Cookbook!
Ingredients
Method
- In a medium bowl, add your pumpkin and chicken broth. Bring this mixture to a boil, and once it starts boiling – cover and turn to simmer. Let this simmer for 10 minutes.
- Slice your sausage into 1/2" thick pieces (I used the organic chicken and apple sausage from Costco and it was the perfect compliment for this fall dish). In a large pan, sauté this sausage until browned on both sides. Remove from the pan and set aside for later.
- In the same pan, melt your butter and add your minced shallot and salt. Cook 1 minute until fragrant.
- Add your thyme, arborio rice, and white wine vinegar to the pan with the shallots. Cook this for 1-2 minutes on medium heat.
- Add in 1/2 of the simmered down pumpkin broth. Allow this to cook until evaporated and then add the rest of the pumpkin broth.
- Once cooked all the way down, add back in your sausage, parmesan and add the nutmeg, stir to combine. Garnish with chopped parsley, goat cheese, and cranberries if desired and enjoy!