The PUMPKIN AND SAUSAGE RISOTTO is a tasty, easy, and quick first course with autumn flavors and aromas that warms us from autumn to winter.
I bet we all have a piece of pumpkin in the fridge during this time, and since I never lack the desire for a good risotto, at least for me, we’ll prepare this creamy first course with a delicate yet flavorful taste.
This time I paired the pumpkin with sausage, which goes really well together, balancing the flavors in the dish and giving a more flavorful touch to the risotto, and then, let’s be honest, pumpkin and sausage are great together! I also added some fresh sage, it fits perfectly!
Pumpkin and sausage risotto is one of those go-to recipes during this time, being an easy and quick dish to prepare, you can make it even during the week, but it is also perfect as a first course for Sunday lunch.
Follow me in the recipe as we prepare it together! I’ll be waiting for you on my Facebook page and on Instagram… and now let’s get cooking!
Also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 3/4 cups rice (carnaroli or arborio)
- 3/4 lbs pumpkin (weight without skin)
- 4 sausages
- 1 shallot
- 5 cups vegetable broth
- 1/2 cup dry white wine
- 1/4 cup butter
- to taste salt
- 3 1/2 tbsp extra virgin olive oil
- 2/3 cup grated Parmigiano Reggiano
- to taste sage
Steps
Start by cleaning the pumpkin and cutting it into small cubes of the same size, remove the casings from the sausages and cut them into small pieces.
In a saucepan, sauté the chopped shallot in the extra virgin olive oil, also add the sausages and cook for three minutes while stirring. Also add the pumpkin, stir to flavor, and cook for two minutes.
Add the rice, stir and let it toast. Pour in the white wine and let it evaporate over high heat.
Then, gradually pour in the broth, it should cover the rice, and cook everything while stirring and adding more broth as it dries.Cooking times depend on the type of rice used.
Once cooked, remove the risotto from the heat, add and stir in some chopped sage leaves, the butter, and then the grated Parmigiano Reggiano. Let the risotto rest for a couple of minutes in the pot and then serve it hot and creamy with a drizzle of extra virgin olive oil on top, you’ll taste the goodness!
