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Pumpkin And Sage Risotto With Broccolini

Pumpkin And Sage Risotto With Broccolini


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Serves
6
Prep
10 min
Cook
55 min
Ingredients

1 cup Sauvignon Blanc

2 cups Arborio rice

8 cups low-sodium chicken or vegetable stock

1 bay leaf

1 cup onion, chopped

4 cloves garlic, minced

1 tablespoon fresh sage leaves, chopped

1 pound spicy Italian sausage

1 1/2 cup pumpkin puree 

1 pound broccolini, trimmed and cut to 1” pieces

2 tablespoons Italian parsley, minced

1 tablespoon fresh thyme leaves

1/2 teaspoon salt 

1/2 cup light cream

1/2 teaspoon pepper

1/8 teaspoon freshly grated nutmeg 

1 cup Parmigiano Reggiano cheese, freshly grated

Juice of ½ lemon 

Directions

In a medium saucepan, heat the chicken stock and bay leaf. You will use this hot broth throughout the cooking of the risotto, so keep it at a low simmer. Using a heavy bottom saucepan or Dutch oven, heat about 1 tablespoon of olive oil until hot. Add the sausage and cook until well browned. Transfer sausage to a paper towel lined plate. Drain the fat from the pan and return it to the stovetop over medium heat. 

Add 1 tablespoon of olive oil to the pan then add onion and 3/4 of the garlic. Saute until onion starts to soften, about 3-5 minutes. Add the Arborio rice and sage and stir to coat the rice with olive oil and onion mixture. Add the wine and cook until it has been almost fully absorbed. 

Next, add the pumpkin puree and stir to combine. Add chicken stock 1 cup at a time, continuously stirring until the liquid has been absorbed. Continue this process until all the stock has been used, or the rice is cooked, approximately 30-35 minutes. 

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the broccolini and cook until tender, about 5-7 minutes. Add the remaining garlic and season the broccolini with salt and pepper to taste. Set aside and keep warm while the risotto cooks. 

When the risotto is finished, add the sausage, broccolini and the thyme, stirring to combine. Stir in the cream and season the risotto with nutmeg, pepper and salt to taste. If necessary, add a splash of the lemon juice, and remove the pot from the heat and stir in cheese and garnish with parsley. Serve immediately.