When autumn starts to make itself felt, pumpkin and sausage risotto is an ideal dish to bring to the table on those slightly colder days. The creamy sweetness of the pumpkin perfectly complements the bold flavor of the sausage, creating a taste balance that wins you over at the first bite. Preparing it is simpler than it seems: just a few ingredients, and in no time, you can serve a rich, fragrant, and irresistible first course, perfect for family dinners or with friends.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 470.73 (Kcal)
- Carbohydrates 68.61 (g) of which sugars 2.30 (g)
- Proteins 12.61 (g)
- Fat 15.72 (g) of which saturated 1.88 (g)of which unsaturated 1.06 (g)
- Fibers 1.35 (g)
- Sodium 593.18 (mg)
Indicative values for a portion of 300 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
- 3/4 cup rice
- 1 cup pumpkin (net of waste)
- 3 oz sausage
- 1 sprig rosemary
- vegetable broth
- extra virgin olive oil
- butter
Tools
- Saucepan
- Pan
- Small pot
Preparation
After removing the seeds and peel, cut the pumpkin flesh into cubes.
Cook it in a pan with a drizzle of oil and a pinch of salt until tender and golden on the outside. Once ready, transfer it to a plate and set aside.
Peel the sausage, crumble it and brown it in the same pan without adding more oil.
Pour the rice into a non-stick saucepan and toast it (without oil). Add the hot broth and start cooking the risotto in the classic way.
After 10-12 minutes, add the pumpkin and sausage.
Finish cooking the risotto for another 10-15 minutes, adding more broth as needed, and stirring frequently.
At the end, season with chopped rosemary and add a small knob of butter. Turn off the stove, stir well and let rest for 1-2 minutes.
Pumpkin and sausage risotto is ready, distribute it on plates and serve hot. If desired, you can sprinkle with grated Parmigiano cheese.
Advice and Notes
If you want a creamier risotto, blend part of the pumpkin cubes before adding them to the rice.
You can add a clove of garlic or a piece of chopped onion to the pumpkin.
FAQ
What variety of rice should I use?
In this case, I used vialone nano, but carnaroli is also fine.
Can I omit the butter?
Of course, you can replace it with more extra virgin oil, or with a tablespoon of spreadable cheese, even lactose-free.
