Risotto with Pumpkin and sausage is an exquisite dish typical of cold seasons. The Pumpkin delights us from the beginning of autumn until the end of winter.
Here is Giovanna’s recipe for risotto with Pumpkin and sausage quick and easy to prepare
Ingredients for four people:
320gr Rice
500gr. Pumpkin 🎃 piled and finely cubed
200g Fresh sausage or minced meat
50g Butter
Vegetable broth Q.B.
One shallot
1/2 glass of White Wine
60g. Grated Parmigiano Reggiano cheese
Salt
Pepper
Chili pepper (optional)
Extra virgin olive oil
Parsley, finely chopped
Truffle oil (optional)
Chilly (optional)
Directions:
At first, we need to prepare the sauté of Pumpkin and sausage.
-
Chop the onion and sauté it with oil and the peeled and chopped sausage.
-
Then blend with the white wine and let it evaporate.
-
Add the Pumpkin and the Chilly.
-
And when the Pumpkin is stewed, add the rice and sauté and the other ingredients for a while. Mix all well.
-
Stretch the rice with the boiling broth. Add little by little until it absorbs. Mix often.
-
Once the rice is ready, add the butter and the Parmesan.
-
Mix well and turn off the heat. Let stand 2 min. Serve hot with a turn of chopped parsley and a drizzle of truffle oil (optional).
