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