Pumpkin Risotto with Italian Sausage, An easy and Tasty recipe

We are in autumn so what’s best that a hot and creamy risotto for a rainy weekend? Full of flavour from parmesan cheese, pumpkin and italian sausage, this risotto recipe is a tasty way to please the whole family! As always if you like the video subscribe to Gnam for more content : https://bit.ly/341DSMK

#risotto
#pumpkin
#pumpkinrisotto
Ingredients for 4

600 gr ( 1.32 pound ) pumpkin
100 gr ( 3.53 ounce ) butter
40 gr ( 1.41 ounce ) extra virgin olive oil ( evoo )
320 gr (11.29 ounce) rice carnaroli or arborio
250 gr (8.82 ounce ) italian sausage
60 gr (2.12 ounce ) shallot or onion
1.5 liters (3.17 pint ) vegetable broth ( see* )
50 gr (1.76 ounce ) Parmigiano reggiano

INSTRUCTION

cut 600 gr pumpkin into small pieces
in a pot put 50 gr butter and 40 gr evoo
add 60 gr of finely chopped shallot
when is browned add the pumpkin
cook the pumpkin adding a ladle of vegetable broth when is too dry

After 15 minutes add 250 gr of italian sausage
keep cooking the pumpkin adding the vegetable stock when needed until is well tender and creamy
add salt as needed
in another pan toast 320 gr of rice over high heat until opalescent, turning it often not to burn it, a few minutes will be enough, if you listen carefully to the pot, you will hear it crackle imperceptibly.

Then blend with a glass of white wine
when the wine is evaporated add the rice to the pumpkin
Stir the risotto and simmer well to mix flavors and prevent rice from sticking

As soon as the risotto begins to dry, add a ladle of vegetables stock
Continue the cooking until the rice is “al dente”, just cooked, ( 15/20 minutes ) adding the vegetables stock when the previous one has been adsorbed

When the risotto is ready stir 50 gr of butter and 50 gr of parmigiano into it, and season well with salt and pepper

And that’s all, you can serve the risotto with a sprinkling of parmigiano, or doing a parmigiano wafer. if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition share on instagram YOUR pumpkin risotto, i’m always curious to see how my recipe are done!!

*For the vegetables broth
I usually do a classic vegetables broth for the risotto, in this case i’ve added some pumpkin for more flavour. I put this vegetables in 2 liters of water and cook for 1.5/2 hours

2 carrot
1 celery rib
1 onion
20 gr parsley
100 gr pumpkin ( optional )

00:00 presentation
00:10 Pumpkin preparation
01:58 Add Sausage
02:25 Toast Rice
03:15 Risotto cooking
05:00 Final stir
05:50 Ingredients
06:00 Done!!