This quick-to-make and warming Risotto with pumpkin and sausage is a perfect recipe for autumn! Follow the recipe below and find all the ingredients at the bottom.
Ingredients for 2 people:
2 Italian plain Sausages
400g Pumpkin (peeled seeded)
160g Carnaroli rice
60g Grated Grana Padano DOP
1 Garlic clove
1 Organic Veg bouillon
3 tablespoons of evo olive oil
1 tablespoon of butter
For the Pumpkin Sauce:
Cut the pumpkin in half, remove the seeds, peel the skin, and dice the pulp.
In a large saucepan on medium heat, add 3 tablespoon of olive oil, the pumpkin, 1 glove of garlic, one peeled carrot, salt, and pepper. Brown them for few minutes and then cover everything with vegetable broth and add a bunch of thyme. Let it cook until the broth is fully absorbed, and the pumpkin has softened up.
Remove the thyme and blend everything until smooth. Keep a side for later.
For the Risotto:
Peel the sausage and chop it up.
Pre-heat a flat pan and cook the sausage for 2 minutes, deglaze with a glass of white wine. When the wine has evaporated add the risotto rice.
Toast the risotto till it gets translucent, deglaze with white wine, and cover the rice with vegetable broth.
Keep adding hot broth to the rice, one ladle at the time for 10 minutes. Add the pumpkin sauce 5 minutes before the risotto is ready and keep stirring.
Once ready take the pan off the heat, add a spoon of butter and 60g of grated Grana Padano, whisk everything and serve.