The risotto with pumpkin and chicken and turkey sausage is a tasty and creamy main dish, perfect during the fall and also winter seasons. A rich and complete dish, with a genuine flavor that the whole family will surely enjoy.
During the preparation, I preferred not to stir the rice with butter and parmesan to maintain the delicate flavor, but if you prefer, you can do so!
If you love rice, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 13 oz rice
- 2 1/4 cups Mantua pumpkin
- 9 oz sausage (chicken and turkey)
- 1 shallot
- to taste extra virgin olive oil
- 8 1/2 cups vegetable broth
Tools
- Pots
- Knife
- Cutting Board
- Wooden Spoon
- Ladle
Steps
Let’s start by peeling the pumpkin, removing the seeds and fibers, washing it under running water, and cutting it into cubes of about 3/4 inch with the help of a knife and cutting board.
Let’s cut the sausage into pieces.
Peel and chop the shallot.
Heat a pot with some extra virgin olive oil along with the shallot and sauté for a few minutes.
Add the pumpkin and cook for 2 minutes, stirring with a wooden spoon.
Combine the sausage, mix and continue to cook for a few minutes.
Pour the rice and toast it.
At this point, add a few ladles of very hot vegetable broth, stir and cook.
Check and every time the liquid has dried add more broth until fully cooked (about 15/18 minutes).
Taste and if necessary, salt and pepper to taste.
Our risotto with pumpkin and sausage is ready. Serve with a sprinkle of parsley.
Storage and Tips …
Keep in the fridge in an airtight container.
Consume within 1 day.
You can replace the chicken and turkey sausage with pork sausage with fennel or parsley.
For a richer version, stir in butter and grated cheese.
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