Storing Leftovers
Store any leftover pumpkin risotto with sausage in an airtight container in the refrigerator for up to three days. Reheat leftovers on the stovetop over low heat or in the microwave. You may need to add some additional chicken broth while reheating to get back to a creamy almost fluid consistency. In this spin on risotto we are using pumpkin, goat cheese, and sausage along with some traditional fall flavors to make this incredibly cozy autumn dish. While this is a dish you need to pay attention to, it isn’t a difficult recipe and one that you are bound to love.
Combine the broth and pumpkin. Whisk them together in a saucepan and bring to a low boil. This mixture needs to be kept warm but needs to be low and covered so that it doesn’t lose liquid. Cook the sausage. In a skillet, brown the sausage. Add the garlic, sage, and rosemary to the skillet with the sausage. Add the rice. Stir in the arborio rice to the sausage mixture and cook until it has absorbed the cooking liquid. Add some of the chicken stock pumpkin mixture. Continue stirring until the rice absorbs the liquid. Continue adding more cooking liquid until the liquid is absorbed. Repeat this until the rice is soft. Add the goat cheese. Stir until it is melted. Add the final chicken stock. Just before serving, heat the final cup of chicken stock and stir in as much as needed to make a smooth consistency.
You can buy a can of pumpkin puree or make your own. I share three different cooking methods for making your own pumpkin puree which is perfect for all of your favorite pumpkin recipes. Risotto refers to a dish that is created when arborio rice is cooked and combined with other ingredients to achieve a creamy consistency like in this pumpkin risotto recipe. Additionally, it can be really helpful to stir in more warm broth right before serving so that it is the creamy texture you are looking for. While you could use ground beef or ground turkey, you will be missing a lot of the flavor that the Italian sausage provides.
