Baked rice with pumpkin and sausage is a culinary delight that combines the sweetness of pumpkin with the savory taste of sausage, all wrapped in a golden and irresistible gratin. It’s an ideal recipe for Sunday lunches or a convivial dinner with friends and family. Easy to prepare and rich in flavor, this dish celebrates the genuine flavors of Italian tradition with a seasonal touch that captivates at the first bite.
If you love rice or pumpkin, I recommend trying these other delicious recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 1 3/4 cups Roma rice
- 1.1 lbs pumpkin
- 1/4 onion
- 5.3 oz provola cheese
- 2 sausages
- Half glass white wine
- to taste grated Parmesan cheese
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste water
Tools
- 1 Frying Pan
- 1 Frying Pan
- 1 Casserole
Steps for Baked Rice with Pumpkin and Sausage
Proceed to clean the pumpkin: peel it, remove the seeds and strings, wash it, dry it thoroughly, and cut it into cubes of about 1 cm (0.4 inches).
In a pan, heat 2 tablespoons of extra virgin olive oil, add the finely chopped onion and cook over low heat until the onion is almost transparent. Add the pumpkin, the sprig of rosemary, half a ladle of water (or vegetable broth), and salt. Cover with a lid and continue cooking until it becomes tender.
In another pan, crumble the sausage remembering to remove the casing, add a drizzle of oil and brown it. When the sausage is browned, turn off the heat and set aside.
Meanwhile, place a pan on the stove, pour in the rice and toast it over medium heat, stirring often. To know if it is well toasted, take a handful and squeeze it in the palm of your hand: if the heat is such that you cannot hold it for more than a few seconds, it’s the right moment to deglaze with white wine. Continue stirring to prevent it from sticking to the bottom.
Once the wine has evaporated, begin to pour one or two ladles of hot water (or vegetable broth). After about 5 minutes, add the pumpkin and sausage, then continue cooking, gradually adding more water as the rice absorbs it, until you reach an al dente consistency. Turn off the heat, add a generous handful of Parmesan cheese to the rice, a ladle of water, and stir to combine everything.
Lightly grease the bottom of a baking dish suitable for oven cooking, pour half of the seasoned rice on the bottom and distribute it evenly. Distribute the diced provola cheese and cover with the remaining rice, sprinkle a generous handful of grated Parmesan cheese on the surface. Bake in a preheated oven at 350°F for about 15 minutes, or until the mixture has dried sufficiently. If you want a nice crust, you can activate the grill function and cook for a few more minutes.
Your baked rice with pumpkin and sausage is ready to be served and enjoyed.
Storage of Baked Rice with Pumpkin and Sausage
Baked rice can be stored in the refrigerator for no more than two days, in an airtight container. When serving, reheat it in the oven for about 5 minutes.
