- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups Rice (For risotto)
- 4 cups Vegetable broth (Made with bouillon cube)
- as needed Extra virgin olive oil
- 7 oz Pumpkin
- Sausage (4)
- as needed White wine
- as needed Black pepper (Ground)
- Onion (1)
- 3 leaves Sage
- as needed Grana Padano (Grated)
Tools
- Pan
- Pot
Preparation
Dissolve the bouillon cube in a pan with half a liter of boiling water to make the broth.
Brown the onion in a pot with a little extra virgin olive oil.
Then add the crumbled sausage to brown, the rice to toast, and the diced pumpkin after a minute.Season with a generous but not excessive sprinkle of pepper and finely chopped sage.
Stir and pour half a glass of white wine.Let it evaporate, then cook the rice by gradually adding the broth until completely absorbed, for about twenty minutes.
Finally, serve hot on plates and let everyone add grated Grana cheese to taste.
Finally, I found the right way to convince even my husband to appreciate this vegetable.
Despite its many antioxidant properties and vitamins A, B, C, many discard it because it’s too sweet. Try the pumpkin and sausage risotto flavored with sage and pepper.
Pumpkin and Sausage Risotto Flavored with Sage and Pepper
Tips for pumpkin and sausage risotto flavored with sage and pepper:
However, do not exceed the recommended amount for the pumpkin. The risotto might be too sweet and not to everyone’s liking. Instead, add spicy chili powder on the table for those who like it. Pumpkin risotto is a classic autumn and winter dish. Finally, I found the right solution to appreciate it with sage, which pairs perfectly. Anyway, I hope to soon make a recipe book with pumpkin as the protagonist. Also, come check out my social media Pinterest Instagram Twitter Facebook
