The pumpkin and sausage risotto is an irresistible dish that combines the creamy taste of Carnaroli rice with the sweetness of pumpkin and the intense flavor of sausage. If you are looking for a dish with an enveloping taste and inviting appearance, this recipe is perfect for you!
If you like flavorful risottos, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 723.65 (Kcal)
- Carbohydrates 79.58 (g) of which sugars 3.70 (g)
- Proteins 24.26 (g)
- Fat 33.37 (g) of which saturated 8.57 (g)of which unsaturated 4.65 (g)
- Fibers 1.67 (g)
- Sodium 1,471.78 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 5.3 oz sausage
- 7 oz pumpkin
- 1 quart vegetable broth
- 1.5 tbsp butter
- 0.25 cup Grana Padano cheese, grated
- 1/4 glass dry white wine
- to taste salt
Tools
- 1 Skillet
- 1 Small pot 2 quarts
- 1 Pot 3 quarts
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Blender
Procedure
Here are the steps and my tips to make a delicious pumpkin and sausage risotto, I’m sure it will become one of your favorite recipes to share with family and friends.
Start by peeling and dicing the fresh pumpkin. Put it in a small pot covered with water and cook for 20 minutes.
Once cooked, put the pumpkin without water in a blender or immersion mixer. Blend until you get a smooth cream.
Prepare the vegetable broth by bringing a quart of water to a boil with a carrot, an onion, and a celery stalk.
For a more intense pumpkin flavor, you can use the leftover water from cooking the diced pumpkin. Keep warm to cook the risotto.
Take a fresh sausage, remove the skin and crumble to obtain sausage crumbs.
Sauté the sausage crumbs in a pot until crisp and toasted. If necessary, add a splash of water to prevent it from burning.
Set the sausage aside to add to the risotto during cooking
Pour the Carnaroli rice into a pot and toast it for a few minutes, stirring continuously.
Deglaze everything with the dry white wine and let it evaporate. At this point, add the hot broth to the rice, one ladle at a time.
Continue stirring and adding broth when the liquid is almost absorbed.
Halfway through cooking (after about 8 minutes), add the pumpkin cream and crispy sausage to the risotto pot. Continue cooking, adding broth and pumpkin cream until the rice is al dente and the pumpkin is tender (13-15 minutes).
Off the heat, add the remaining butter and grated cheese, stirring gently. Let rest for 2 minutes covered before serving.
Your pumpkin and sausage risotto is ready!
