Pumpkin Risotto with Sausage

    40 minutes

    To give substance to a pumpkin risotto I like to match it with a sweet sausage in this delicious risotto recipe, perfect for a winter dinner.

    7 people made this

    Serves: 4 

    • 400g pumpkin
    • 200g sweet Italian sausage
    • 2 onions sliced ​​thin
    • 2 tablespoons butter
    • 1 teaspoon of olive oil
    • 1/2 cup white wine
    • 340g Arborio rice, Carnaroli or Vialone Nano
    • 1 litre vegetable stock
    • 4 tablespoons grated Parmesan cheese
    • 1 tablespoon butter

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Peel the pumpkin and cut it into small cubes. Remove the skins from the sausage and crumble with your hands.
    2. In a solid based saucepan saute the onions in 2 tablespoons butter and 1 tablespoon oil. Add the sausage and cook for 5 minutes. Add the wine and pumpkin then let cook for 5-7 minutes.
    3. Heat the vegetable stock.
    4. When the pumpkin is just softened add the rice and let it absorb the liquid. Begin to add the stock a ladle at a time until your rice is cooked. This will take about 18 minutes.
    5. When the rice is cooked remove from the heat and stir the risotto with the remaining tablespoon of butter and parmesan. Let stand then serve.

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