Baked gratin risotto with pumpkin and sausage, a mouthwatering autumn risotto that will make your guests fall in love at first bite!
Another risotto comes to my blog: creamy, indulgent, melty and gratinated like Baked spinach risotto or Baked rice with zucchini and pancetta.
Yes — in my home gratin risottos are a great passion, especially when they are rich, full of melty cheese and topped with a delicious golden crust. This one, as a quick autumn recipe, is truly fantastic!
A few weeks ago I was expecting guests for lunch and wanted to prepare something new that would win everyone over at the first bite, so why not take advantage of seasonal vegetables and use pumpkin as the base? And what goes best with pumpkin? Sausage, of course! So here is the baked gratin risotto with pumpkin and sausage, a true pumpkin recipe that delights both adults and children! Of course, it won’t be a light dish, but it’s certainly a hearty and flavorful one-dish meal!!
Let’s go to the kitchen and prepare our baked risotto with pumpkin and sausage. Before you do, remember that if you want to keep up with all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Do you want to read the recipe in English? Here it is: Baked pumpkin risotto cheese and sausage.

Have a look:

Difficulty: Very easy
Cost: Low cost
Preparation time: 40 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients to make baked risotto with pumpkin and sausage

1 1/2 cups rice (parboiled or for risottos)
1 medium (about 3.5 oz) onion
3 1/3 cups pumpkin (peeled and diced)
10.6 oz sausage (removed from casing and crumbled)
1 1/2 glass white wine
as needed extra virgin olive oil
7 oz cheese (fresh caciotta or a stretched-curd (melty) cheese)
1.4 oz grated cheese (type Grana or Parmesan)
as needed vegetable broth (or boiling salted water)
as needed rosemary (fresh, if available)

Tools

Pot
Baking dish

Baked gratin risotto with pumpkin and sausage: preparation…

For this recipe you can use parboiled rice if you need to prepare the dish in advance; it will give you a firm timbale but not overcooked. If you plan to serve it immediately, creamy and melty, a risotto rice like Roma or Carnaroli will also work well.

To make the gratin risotto with pumpkin and sausage, rinse the pumpkin, cut off the piece you need, peel it, remove the seeds and fibers, and dice it.
Peel the onion and chop it finely.
Sauté the onion in a good splash of oil, add the pumpkin and let it flavor the oil.
Add the sausage (removed from its casing and broken up) and let it brown together with the other ingredients.
Push all the ingredients to one side (this avoids dirtying extra pans), pour in the rice and toast it for a few minutes, then mix everything together.
Add the white wine, let it evaporate, then start adding boiling water or hot broth little by little, letting it be absorbed before adding more.
After about ten minutes, when the rice is still quite al dente, add some broth and turn off the heat.
Add a little grated cheese and a few pieces of the melty cheese.
Stir and combine, then pour half of the rice into a baking dish and arrange sliced cheese and some rosemary needles on top.
Cover with the remaining rice, sprinkle with more grated cheese and bake for 10-15 minutes or until you get a nice golden crust.
Remove from the oven, let rest for five minutes and serve still hot and melty.
If eaten right after baking, the rice will be creamy and melty, not overcooked.
If you let it rest longer, it will take on the texture of a timbale as the rice absorbs the liquids and firms up. Even so, it will still be a tasty dish to bring to the table.
If you liked this recipe, take a look at:
–Baked rice with pistachio, pancetta and cheese;
–Saffron baked rice with ham and cheese;
–Baked rice with zucchini, smoked scamorza and ham;
–Baked rice with eggplant and scamorza;
–Baked rice with pumpkin, ham and mozzarella.