Creamy Pumpkin Orzotto with Italian Sausage & Sage Brown Butter

It's pumpkin season, and we're not talking lattes! Created in partnership with J Squared Eatz, this Creamy Pumpkin Orzotto with Italian Sausage is a cozy, restaurant-worthy fall dinner that's surprisingly easy to make at home. Bianco & Sons Sweet Italian Sausage brings rich, savory flavor to creamy pumpkin-infused orzotto, while a drizzle of nutty sage brown butter, toasted pepitas, and fresh burrata takes every bite to the next level. Ready in about 35 minutes, this comforting Italian-inspired recipe is perfect for busy weeknights, fall entertaining, or a Sunday dinner that feels a little extra special.

Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Total Time: 25-35 minutes
Serves: 4

INGREDIENTS

Sausage & Pumpkin Orzotto

• 1 cup orzo
• 6 oz Bianco & Sons Sweet Italian Sausage
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 cup pumpkin purée
• ¾ cup dry white wine
• 6–7 cups chicken or vegetable stock, warmed, as needed
• 1 ball burrata
• ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1–2 tbsp extra virgin olive oil
• 4 tbsp unsalted butter
• Kosher salt and freshly ground black pepper, to taste taste (We used about 1tsp salt and 1/2 tsp fresh cracked pepper)

Pepita-Sage Brown Butter

• 10–12 whole fresh sage leaves
• ¼ cup pepitas (hulled pumpkin seeds)
• 4 tbsp unsalted butter
• Kosher salt, to taste

METHOD

Prepare the Sausage & Pumpkin Orzotto

1. Brown the sausage.
   Add 1 tablespoon of olive oil to a cold Dutch oven or deep sided pan along with the Bianco & Sons Sweet Italian Sausage, torn into approximately ½-inch pieces. Place over medium heat and cook, using a potato masher to break the sausage into irregular, craggy pieces. Continue cooking until browned and caramelized.
2. Sauté the aromatics and toast the orzo.
   Add the diced shallot to the sausage and season lightly with salt and freshly ground black pepper. Sauté until the shallot becomes soft and translucent. Stir in the dry orzo and toast for 2–4 minutes, stirring frequently. Add the minced garlic during the final minute of cooking, allowing it to become fragrant without burning.
3. Caramelize the pumpkin.
   Stir in the pumpkin purée, coating the orzo and sausage evenly. Continue cooking for 2–3 minutes, stirring frequently, until the pumpkin begins to deepen in color and caramelize slightly. This step helps develop a richer, more savory pumpkin flavor.
4. Deglaze with white wine.
   Pour in the dry white wine, scraping the bottom of the Dutch oven to release any browned bits. Allow the wine to simmer until most of the liquid has evaporated.
5. Cook the orzotto.
   Begin adding the warmed stock, 1–2 ladles at a time, stirring frequently and allowing the liquid to absorb before each addition. Continue this process for approximately 15–18 minutes, or until the orzo is tender but still slightly al dente.
6. The pumpkin purée will naturally thicken the mixture as it cooks, so continue adding stock as needed to maintain a loose, creamy, risotto-like consistency.
7. Finish with butter and Parmigiano.
   Remove pan from the heat and stir in the grated Parmigiano-Reggiano and 4 tablespoons of unsalted butter until fully incorporated. Taste and adjust the seasoning with salt and freshly ground black pepper.

Prepare the Pepita-Sage Brown Butter

1. Brown the butter and crisp the sage.
   Add 4 tablespoons of unsalted butter to a sauté pan over medium-low heat and allow it to melt.
2. Add the pepitas and whole sage leaves. Cook gently, allowing the sage to become crispy, the pepitas to toast, and the butter to develop a golden-brown color and nutty aroma.
3. Once the butter has browned, immediately remove the pan from the heat to prevent burning. Season with a pinch of kosher salt.

TO SERVE

• Spoon the warm pumpkin orzotto into shallow serving bowls. Tear the burrata into pieces and arrange over the top, allowing its creamy center to melt slightly into the orzo.
• Finish with an additional sprinkle of freshly grated Parmigiano-Reggiano and a generous drizzle of pepita-sage brown butter, making sure each serving gets crispy sage leaves and toasted pepitas. Mangia!

J SQUARED PRO TIPS

Build flavor from the start. Beginning the sausage in a cold Dutch oven allows the fat to render gradually, creating beautifully browned, craggy pieces and a flavorful foundation for the orzotto.

Don't skip toasting the pumpkin. Cooking the pumpkin purée before adding liquid helps deepen its flavor and brings out its natural sweetness without making the dish overly sweet.

Keep it loose! Orzotto continues to absorb liquid as it sits, especially with pumpkin purée in the mix. Aim for a consistency slightly looser than you want when serving, and keep extra warm stock nearby to adjust as needed.

Watch the brown butter closely. Once the milk solids begin to turn golden, the butter can go from perfectly nutty to burnt quickly. Remove it from the heat as soon as it develops a toasted aroma and amber-golden color.