Cristina Cooks: Pumpkin And Sausage Sage Risotto

Cristina Cooks: Pumpkin And Sausage Sage Risotto

2 Quarts Chicken Stock

  • 2 tablespoons butter
  • 1 sweet onion, chopped
  • ½ pound mild ground sausage
  • 2 cups Arborio rice
  • 8 fresh sage leaves, chiffonade
  • ½ cup Pumpkin Puree
  • Salt & pepper, to taste
  • 1 cup grated Parmesan


  1. Bring chicken stock to a boil.
  2. In a separate heavy bottomed pot, sauté onions in the butter until translucent.
  3. Add in ground sausage and fry until no longer pink.
  4. Stir in half of the sage.
  5. Add in the rice and allow it to slightly brown, around two minutes.
  6. Begin adding the stock 2 cups at a time, stirring after each addition.
  7. As the rice absorbs the stock, continue to add another 2 cups until nearly all of the stock has been used and the risotto is very creamy.
  8. Stir in pumpkin and remaining sage.
  9. Taste quickly, and season as needed.
  10. Remove from heat and stir in the cheese.
  11. Serve immediately.

Pumpkin and Sausage Sage Risotto - Home & Family

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