Pumpkin Orzo Risotto with Venison Sausage

Relish the rich, Autumnal flavors of Pumpkin Risotto with Venison Sausage—a hearty, gourmet dish blending the creamy sweetness of pumpkin with the bold, savory bite of Venison sausage.

Each spoonful brings together a perfect balance of velvety risotto, spiced sausage, and subtle herbs, making it the ultimate comfort food for Fall nights.

Pumpkin Orzo Risotto with Venison Sausage Ingredients

• Venison Sausage
  • Salted Butter
  • Shallot
  • Garlic Cloves
  • Jovial Orzo
  • Chicken Bone Broth
  • Organic Pumpkin Puree
  • Smoked Paprika
  • Dried Thyme or Fresh Thyme
  • Salt and Pepper
  • Parmesan Cheese

Cooking the Venison Sausage

1. First, in a medium-sized skillet, place the slices of sausage into a single layer.
   • Note: You may have to work in batches.
2. Next, cook it for 5 minutes on the first side. Then flip it to the second side.
3. Then, cook the sausage for another 5 minutes.
4. Finally, remove the Venison sausage from the skillet and place it onto a plate.
   • Note: If you’re using a lean sausage, you should not have to drain it on a paper towel-lined plate. However, if you use a less lean meat, then you may need to line the plate with paper towels before transferring the sausage onto it.

Crafting the Pumpkin Orzo Risotto

1. Once the Venison Sausage has been removed from the skillet, drop the butter into it. Let it cook for about 2-3 minutes, until it is slightly browned.
2. Next, add the sliced shallots and minced garlic. Cook for 2 minutes.
3. Then, add the Jovial Orzo pasta. Toast it, in the skillet, for about 2-3 minutes.
   • Note: Jovial is a Cassava flour and Gluten-Free pasta replacement. It is much nuttier, which is a perfect pairing to the Venison Sausage.
4. Next, add 1 c. of Chicken Bone Broth and the can of pumpkin puree to the Orzo. Stir until combined; cook for 8-10 minutes, or until the liquid is almost fully absorbed.
5. Then, season with paprika, thyme, salt, and pepper.
6. Next, add another 1 c. of Chicken Bone Broth to the Orzo. Stir until combined; cook for 8-10 minutes, or until the liquid is fully absorbed.
7. Finally, the Pumpkin Orzo Risotto is ready!

Serving the Pumpkin Orzo Risotto with Venison Sausage

1. First, spoon in 1/2 c. or the Pumpkin Orzo Risotto into a serving bowl.
2. Next, add 6-8 slices of Venison Sausage over the top.
3. Then, sprinkle fresh Thyme and shredded Parmesan cheese over the top.
4. Finally, serve immediately and enjoy!

**NOTE: You can also toss the slices of cooked Venison Sausage into the Pumpkin Orzo Risotto, stir to combine, and then serve it. You will get a more “buried sausage and risotto” effect that’s equally delicious!**

Storing the Leftovers

This recipe is delicious the day it is made AND as leftovers. Therefore, to store the leftovers, place it in an airtight container and into the refrigerator for up to seven days.

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Pumpkin Orzo Risotto with Venison Sausage

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Relish the rich, Autumnal flavors of Pumpkin Risotto with Venison Sausage—a hearty, gourmet dish blending the creamy sweetness of pumpkin with the bold, savory bite of Venison sausage.

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Ingredients

• 2 Links of Venison Sausage, Sliced
• 3 tbsp. Salted Butter
• 1 Shallot, Diced
• 4 Garlic Cloves, Minced
• 1 Box of Jovial Orzo
• 2 c. Chicken Bone Broth
• 1 Can of Organic Pumpkin Puree
• 1 tsp. Smoked Paprika
• 1/2 tsp. Dried Thyme or 1 tbsp. Fresh Thyme
• Salt and Pepper to Taste
• Parmesan Cheese (Optional for Serving)

Instructions

Cooking the Venison Sausage

1. First, in a medium-sized skillet, place the slices of sausage into a single layer.
2. Note: You may have to work in batches.
3. Next, cook it for 5 minutes on the first side. Then flip it to the second side.
4. Then, cook the sausage for another 5 minutes.
5. Finally, remove the Venison sausage from the skillet and place it onto a plate. (Note: If you're using a lean sausage, you should not have to drain it on a paper towel-lined plate. However, if you use less lean meat, then you may need to line the plate with paper towels before transferring the sausage onto it).

Crafting the Pumpkin Orzo Risotto with Venison Sausage

1. Once the Venison Sausage has been removed from the skillet, drop the butter into it. Let it cook for about 2-3 minutes until it is slightly browned.
2. Next, add the sliced shallots and minced garlic. Cook for 2 minutes.
3. Then, add the Jovial Orzo pasta. Toast it, in the skillet, for about 2-3 minutes.
4. Next, add 1 c. of Chicken Bone Broth and the can of pumpkin puree to the Orzo. Stir until combined; cook for 8-10 minutes, or until the liquid is almost fully absorbed.
5. Then, season with paprika, thyme, salt, and pepper.
6. Next, add another 1 c. of Chicken Bone Broth to the Orzo. Stir until combined; cook for 8-10 minutes, or until the liquid is fully absorbed.
7. Finally, the Pumpkin Orzo Risotto is ready!

Serving the Pumpkin Orzo Risotto with Venison Sausage

1. First, spoon in 1/2 c. or the Pumpkin Orzo Risotto into a serving bowl.
2. Next, add 6-8 slices of Venison Sausage over the top.
3. Then, sprinkle fresh Thyme and shredded Parmesan cheese over the top.
4. Finally, serve immediately and enjoy!

Storing the Leftovers

This recipe is delicious the day it is made AND as leftovers. Therefore, to store the leftovers, place it in an airtight container and into the refrigerator for up to seven days.

Notes

*For the Venison Sausage: The ones I use in this recipe get processed, but if you do not have this luxury, you can most certainly choose from the recommended option linked or substitute it for another lean sausage.

**Jovial Orzo is a Cassava flour and Gluten-Free pasta replacement. It is much nuttier, which is a perfect pairing to the Venison Sausage.

***You can also toss the slices of cooked Venison Sausage into the Pumpkin Orzo Risotto, stir to combine, and then serve it. You will get a more "buried sausage and risotto" effect that's equally delicious!