Pumpkin risotto and sausage Maltagliati with sausage

The pumpkin and sausage risotto it is a great first course full of flavor, a recipe that is appreciated throughout the cold season. Made with fresh sausage and baked pumpkin pulp, it is a creamy and nutritious risotto, perfect for lunch from the Sunday in family.

Ingrediants

  • 320 g of rice
  • 300 g of delica squash
  • 150 g of sausage
  • 1 shallot
  • vegetable broth
  • ½ glass of white wine
  • grated parmesan cheese
  • extra virgin olive oil
  • a knob of butter
  • salt
  • black pepper

How to prepare: Pumpkin and sausage risotto

INTRODUCTION

The pumpkin and sausage risotto it is a first course of those that warm the heart. A recipe with which to welcome autumn and which accompanies us with pleasure throughout the cold season. The cooking is the traditional one of risotto, la pumpkin pulp however it is added already cooked in the oven and reduced to puree. The result is a soft and creamy risotto all’onda, perfect for a lunch or one dinner in family.

An exquisite combination between the sweetness of the pumpkin and the intense flavor of the sausage, which we also find in the very tasty pumpkin lasagna with sausage.

Pumpkin is actually quite a versatile vegetable that pairs exquisitely with a wide variety of other ingredients. With mushrooms, for example. And among the recipes of the first courses with pumpkin, all tasty, we certainly recommend the Tagliolini with pumpkin cream with mushrooms and bread crumbs and the Pumpkin and potato cream with mushrooms.

If you are looking for new alternatives to the classic pumpkin risotto try the risotto with pumpkin and prawns and the pumpkin risotto with parmesan cream and balsamic vinegar.

OTHER TASTY RECIPES: Risotto with sausage, Milanese risotto, Pumpkin risotto with Thermomix, Jerusalem artichoke risotto with raspadura

Easy Execution Preparation Time 15 min Cooking Time 45 min Servings 4

How to prepare: Pumpkin and sausage risotto

Preparation Pumpkin and sausage risotto - Phase 1

Preparation Pumpkin and sausage risotto - Phase 1

First of all, to prepare the pumpkin and sausage risotto, you have to cut the pumpkin in half, put it on a baking sheet and cook it in a preheated oven at 200 ° for 20-25 minutes or until soft. Once baked, remove seeds and filaments and scoop out the pulp with a spoon.

Preparation Pumpkin and sausage risotto - Phase 2

Preparation Pumpkin and sausage risotto - Phase 2

Meanwhile, prepare the vegetable broth. Then brown the chopped onion in a couple of tablespoons of oil, then add the peeled and shelled sausage. Stir and let it brown for a couple of minutes.

Preparation Pumpkin and sausage risotto - Phase 3

Preparation Pumpkin and sausage risotto - Phase 3

Pour the rice into the saucepan with the sausage and toast it while stirring. Deglaze with the white wine then add the pumpkin pulp.

Preparation Pumpkin and sausage risotto - Phase 4

Preparation Pumpkin and sausage risotto - Phase 4

Mix well to mix the pumpkin pulp then pour a ladle of hot broth. Cook the risotto as usual, adding the broth as needed. At the end, stir away from the heat with the butter and grated Parmesan.

Preparation Pumpkin and sausage risotto - Phase 5

Divide the pumpkin and sausage risotto into individual serving plates and serve immediately.

.