A perfect autumn dish, combining the sweetness of pumpkin with the savoriness of sausage. Carefully prepared, this risotto will captivate your palate with its enveloping flavor and creamy texture. Using separate pots ensures optimal cooking and allows for the removal of excess fat, resulting in a more balanced and tasty dish.
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- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz pumpkin (about)
- 1 sausage
- as needed white wine
- 1.5 cups Arborio rice
- 1 white onion
- 1 cube broth cube (vegetable)
- as needed Parmigiano Reggiano DOP (grated)
- as needed butter
Steps
In a small non-stick pan, crumble the sausage and brown it over medium heat without adding oil or fats.
When the sausage is well browned, deglaze with a splash of white wine.
Let the wine evaporate, finish cooking, and set the sausage aside. Leave the residual fat in the pan, which you can remove once it solidifies.
Cut the pumpkin into cubes and blanch it in a pot with plenty of water.
When the pumpkin is soft, remove it with a slotted spoon and save the cooking water.
Dissolve a vegetable broth cube in the pumpkin water to make a tasty broth.
In a large pot, heat a drizzle of oil and sauté a whole white onion for a few minutes.
Add the rice and toast it until it becomes shiny and slightly translucent.
Start cooking the rice by adding the pumpkin broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
Halfway through cooking, add the blanched pumpkin and browned sausage to the risotto.
Continue cooking by adding broth until the rice is al dente.
Remove the onion, then stir in a knob of butter and a generous handful of Parmesan.
The pumpkin and sausage risotto is ready! Serve hot and enjoy with your loved ones. Bon appétit! 🍂
Useful Tips
Cutting the pumpkin: For faster cooking, cut the pumpkin into small, even cubes. This ensures uniform texture and reduced cooking time.
Keep broth hot: Keep the pumpkin broth hot during the risotto cooking to maintain temperature and ensure even cooking.
Stir frequently: Risotto requires constant attention; stirring regularly prevents sticking and helps achieve a creamy texture.
Cutting the pumpkin: For faster cooking, cut the pumpkin into small, even cubes. This ensures uniform texture and reduced cooking time.
Keep broth hot: Keep the pumpkin broth hot during the risotto cooking to maintain temperature and ensure even cooking.
Stir frequently: Risotto requires constant attention; stirring regularly prevents sticking and helps achieve a creamy texture.
Notes
Removing fat: If you prefer a lighter dish, remove the excess fat from the sausage pan once cooking is completed.
Broth alternative: You can replace the vegetable broth cube with homemade broth or a teaspoon of vegetable extract for a more natural taste.
Whole onion: Leaving the onion whole and removing it at the end of cooking flavors the risotto without finding pieces in the dish, ideal for those who do not like it in bits.
Variations
Vegetarian version: Replace the sausage with fresh or soaked dried porcini mushrooms for an equally tasty alternative.
Spiced risotto: Add a sprinkle of nutmeg or a pinch of cinnamon to the pumpkin to enhance its sweetness.
With cream or mascarpone: For an even creamier risotto, you can add a tablespoon of fresh cream or mascarpone during the stirring.
Adding crunch: Garnish the risotto with chopped walnuts, toasted pumpkin seeds, or seasoned croutons for a crunchy touch.
Fresh herbs: Complete the dish with chopped parsley or fresh thyme leaves for a more vibrant aroma.
FAQ – Pumpkin and Sausage Risotto
Can I use a different type of rice other than Arborio?
Yes, you can use Carnaroli, Vialone Nano, or another rice specific for risottos. Avoid quick-cooking rice, which does not release enough starch for a creamy consistency.
Is it possible to make the risotto without white wine?
Yes, you can omit the white wine or replace it with a tablespoon of apple cider vinegar or diluted lemon juice for a touch of acidity.
I don’t have fresh pumpkin, can I use frozen?
Certainly! Frozen pumpkin is a valid alternative. Cook it according to the recipe and use the cooking water to make the broth.
Is the sausage necessary or can I omit it?
You can omit it for a vegetarian version, replacing it with mushrooms, cheeses, or legumes to add flavor and texture.
Can I prepare the risotto in advance?
Risotto is best when freshly made. However, if necessary, you can cook it to 70% completion and finish it at the last moment by adding hot broth and completing the cooking.
How do I store leftover risotto?
Store the risotto in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with a splash of broth or water to restore creaminess.
How can I reduce the sausage fat?
Once the sausage is browned, drain the excess fat before adding it to the risotto.
What extra seasonings can I add?
For a bolder flavor, you can add a sprinkle of black pepper, chili pepper, or a drizzle of truffle oil before serving.
How can I prevent the rice from sticking during cooking?
Stir frequently and add the broth gradually, always keeping the rice well hydrated.
Can I use ready-made vegetable broth instead of pumpkin cooking water?
Yes, if you prefer, use a ready-made vegetable broth, but the pumpkin cooking offers a more intense and natural flavor.
