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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