Sausage Pea and Pumpkin Risotto Style Rice
Indulge in the comforting flavors of fall with this Sausage, Pea, and Pumpkin Risotto-Style Rice, a hearty yet elegant dish that's perfect for any season. Combining the creamy texture of arborio rice with the subtle sweetness of tender pumpkin, this recipe is elevated by the savory depth of browned Italian sausage and pops of freshness from vibrant green peas. Gently simmered with dry white wine and warm stock, every bite bursts with layers of flavor, balanced by melty Parmesan and a touch of butter for an irresistibly velvety finish. Ready in just under an hour, this one-pot meal is ideal for cozy weeknight dinners or special gatherings. Garnish with a sprinkle of fresh parsley, and let this rich, Italian-inspired dish take center stage on your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams Italian sausage (casings removed)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock (kept warm)
- 2 cups pumpkin, peeled and diced into small cubes
- 1 cup frozen peas
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large saucepan over medium heat and drizzle in the olive oil. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted and coated with the oil.
Pour in the dry white wine and stir until almost fully absorbed by the rice.
Begin adding the warm chicken or vegetable stock, one ladle (around 1/2 cup) at a time, stirring constantly. Allow the liquid to absorb before adding the next ladle. Continue this process for about 10 minutes.
Add the diced pumpkin to the rice and continue the process of adding the stock, one ladle at a time, and stirring frequently. Cook for another 10-12 minutes, or until the rice is tender and creamy, and the pumpkin is softened.
Stir in the cooked sausage and frozen peas, cooking for an additional 3-5 minutes to heat through.
Remove the pan from heat and stir in the grated Parmesan cheese and unsalted butter. Season with salt and black pepper to taste.
Let the risotto rest for 2 minutes before serving. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 8961 mg | 390% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 32.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
