I had never made or tasted pumpkin and sausage risotto, so I didn’t know what to expect.
I started by letting my imagination guide me and I have to say that the result was really beyond my expectations… very good, definitely to be made again.
This risotto is a rich and creamy dish that combines autumn flavors and comfort food.
The combination of these ingredients creates a balance between sweetness and saltiness with a creamy consistency typical of risottos.
You can complete the cooking by adding some parsley, but since I didn’t have any fresh, I preferred not to add it.
I mostly use parboiled rice for risottos, in my opinion, it suits best, but of course, you can use the rice that best suits your taste.
If you make this or any other of my recipes on my blog, feel free to send me your photos and I will put them on my FB page under your name.
About 460 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Sausage Risotto
- 3/4 cup parboiled rice
- 3.5 oz sausage meat
- 1/2 onion
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 7 oz pumpkin (weight when raw)
- 1 stock cube (or homemade broth)
- 1 pinch black pepper
- salt (a little)
- 1/4 cup grated Parmesan cheese
- 2 tsp butter
Preparation of Pumpkin and Sausage Risotto
First, take the pumpkin and cut it into pieces, (I made some cubes), and boil them for a few minutes, or place them in a bowl with some water and microwave them for a couple of minutes.
Once the pumpkin is softened, drain it and set aside.
In a non-stick pan, put the oil, finely chopped or minced onion and garlic, and sauté a little, meanwhile, add the sausage meat and cook for a few minutes.
In a separate pot, place the hot broth or hot water to add to the risotto once the stock cube is added.
At this point, add the pumpkin and mix it with the ingredients, the more you mix and cook the dish, the more the pumpkin will turn into a puree.
Add hot water, enough to start cooking, add the stock cube and mix well.
Add the rice and start cooking, also adding the pepper and little salt if needed.
Stir often and monitor the rice during cooking, adding water if necessary until complete.
Once cooked, turn off the heat and mix in the butter.
Plate and sprinkle with Parmesan cheese.
