Friday, January 25, 2013

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples

I was not very good about posting recipes this fall while working on wedding plans. The below recipe was one that I made back in October or November but never got around to posting on the blog. This was an outstanding dish and perfect for fall/winter so I am happy to finally be sharing it. While you aren't going to be able to find sugar pumpkins in the grocery store this time of year, butternut or acorn squash would work just as well in it's place. The combination of the apples, sausage, and cheese go together perfectly and make this such a warm and comforting meal.

Picture from The Cozy Apron

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples
** adapted from The Cozy Apron

Serves 4
Prep/Cook Time:

1 small sugar pumpkin, peeled, seeded, and diced (or butternut squash)
2 golden delicious apples, peeled, corded and diced
1 tsp. pumpkin pie spice
2 T. olive oil
1/2 tsp salt
1/2 tsp pepper
2 T. honey
3. T. butter
1 small onion, chopped
1 c. Arborio rice
1/2 c. white wine
4 c. chicken stock, very hot
2 sweet Italian sausage links, casings removed and browned
1/4 c. shredded Gruyere
1/4 c. Parmesan, grated
4 sage leaves, chopped

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.

In a medium bowl, combine the pumpkin, apples, pumpkin pie spice, salt, pepper, honey, and 2 tablespoons olive oil. Spread the mixture onto the prepared baking sheet and roast for about 25 minutes, stirring halfway through. Set aside.

Cook the Italian sausage in a small skillet until browned. Set aside. 

While the pumpkin is roasting, begin the risotto by preheating a large skillet over medium-high heat. Once hot add 2 tablespoons of butter and then add the chopped onion and cook for about 2 minutes. Add the rice and stir to coat all of the grains. Add the white wine and gently stir. Allow the wine to reduce until almost absorbed and then add 1/2 cup stock. Stir gently and allow the rice to absorb the stock. Once the stock is almost fully absorbed add another 1/2 cup stock; repeat this process until the rice is soft and creamy. This should take about 20 minutes.

To finish the risotto, turn off the heat and stir in the remaining 1 tablespoon butter, Gruyere, Parmesan, browned Italian sausage, and the pumpkin mixture. Stir in the chopped sage leaves. Serve immediately.

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