Delicious Pumpkin & Sausage Risotto

Name: Delicious Pumpkin & Sausage Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4x as main
Cuisine: European
Ingredients: 300g cooked pumpkin creamed; 320g rice for risotto (arborio, carnaroli); 200g good quality sausage / vegan sausage; 1L good vegetable stock; Parmigiano reggiano freshly grated; 1 small onion finely chopped; 1/2 glass of white wine

by Micaela Harrasser January 4, 2023

January 4, 2023

I present you the risotto version of the pasta with pumpkin & sausage! Still delicious and nourishing – the perfect treat!

I just love the combination of the sweet, creamy pumpkin with the rich & crunchy sausage! For this recipe I used fresh pork sausage. The quality is important – and not just for the taste! If you prefer a simpler, healthier version just with pumpkin, check my easy recipe here. If you are vegetarian, you can also swap the meat with a meat replacement – it will still work! 😉

The pumpkin: check the pumpkin risotto recipe for step-by-step methods on how to get the creamed pumpkin! Also – make sure to go for a tasty, sweet variety like Kabocha (the one with the dark green skin and bright orange flesh).

Almost as important, the quality of the rice speaks to itself: you would never use sushi rice to replace basmati rice, so the same rule applies here! Nowadays you can find rice for ‘risotto’ (arborio or carnaroli varieties are the most common) in most supermarkets.

Cooking: as first thing, we need to ‘toast’ the rice to help preventing it to become too mushy. Let’s not go there. Also, for the best results, you want to cook your risotto on a gentle heat for longer times. If you are in a hurry, you can speed up the process by keeping the heat a bit higher. Just make sure to keep stirring it and eventually adjust the stock volumes as it might get absorbed/evaporate more quickly! Enjoy!

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Delicious Pumpkin & Sausage Risotto

Serves: 4x as main Prep Time: 10 min Cooking Time: 45 min 45 min Nutrition facts: 200 calories 20 grams fat

Ingredients

300g cooked pumpkin creamed
320g rice for risotto (arborio, carnaroli)
200g good quality sausage / vegan sausage
1L good vegetable stock
Parmigiano reggiano freshly grated
1 small onion finely chopped
1/2 glass of white wine

Instructions

First, finely chop the sausage.
Add to a large non stick pan and cook on gentle heat until done and crunchy.
While the sausage cooks, warm up the stock and chop the onion.
Once the sausage is done, remove it from the pan leaving the juices in.
If too dry, add a drizzle of oil, then add the onion to cook.
Once golden, add the rice to toast it.
Stir it every now and then, then after 3-4 minutes add the wine.
Stir, then add a couple of ladles of stock to it.
Stir, cover with a lid and cook on a low heat.
When it dries up, add some more stock and stir:
Keep cooking until it doubles in size and it tastes almost ready (in between al dente and done).
Once ready, turn off the heat and add first the pureed pumpkin, then the sausage and taste to adjust seasoning:
The risotto is ready! Dish out and cover with a generous sprinkle of parmigiano. Enjoy!