Gratinated risotto with pumpkin and sausage is a rich and flavorful dish, perfect for autumn and winter months when pumpkin is in season and you seek something comforting and hearty. This recipe combines the natural sweetness of pumpkin with the intense and rustic flavor of sausage, creating a contrast of flavors that makes the dish extremely appetizing.
Gratinated risotto with pumpkin and sausage is a comfort food that manages to be both refined and rustic, ideal for a family Sunday lunch or a special dinner where you want to impress your guests with a dish full of tradition and flavor. Below are some other first course recipes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Gratinated Risotto with Red Pumpkin and Sausage
- 1 1/2 cups Carnaroli rice
- 4 cups red pumpkin
- 14 oz sausage
- 1 glass white wine
- 1 glass water
- 1 shallot
- to taste vegetable broth
- 2 oz grated Parmesan cheese
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 1 sprig rosemary
- 1 bunch sage
Tools for Gratinated Risotto with Red Pumpkin and Sausage
- 1 Pan
- 1 Immersion Blender
- 1 Bowl
- 1 Knife
- 1 Knife
Steps
To prepare gratinated risotto with pumpkin and sausage, start by removing the skin and seeds from the pumpkin.
Cut the pumpkin into chunks and set aside.
Crumble and
remove the casing from the sausage.
Sauté the sausage in a pan with a drizzle of oil,
Pour in a glass of wine and let the alcohol evaporate. Set aside the sausage as well.
In the same pan, cook the pumpkin with a drizzle of oil,
rosemary, and sage.
Pour in a glass of water,
Season with salt and pepper and
let cook covered for 10 minutes.
After cooking time, transfer the pumpkin to a bowl.
Blend the pumpkin with an immersion blender and set aside.
Proceed to cook the rice: let a shallot brown with a drizzle of oil.
Toast the rice and
Continue cooking with the vegetable broth, adding as needed.
With the rice still al dente, add the sausage and
immediately after, the pumpkin puree.
Now remove the risotto from the stove,
add the grated Parmesan cheese and
stir to combine.
Transfer the risotto into a baking dish and
sprinkle with Parmesan.
Bake the risotto for 10 minutes in a preheated static oven at 356°F. Remove from oven and let rest for 5 minutes before serving.
Gratinated risotto with pumpkin and sausage can be stored in the fridge covered with food wrap; it will not be like a risotto anymore, but will resemble a rice timbale.
