Risotto - Salsiccia, mushrooms and pumpkin cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the onions until they are quite small, so they can melt while cooking.

Step 2

Put a couple of spoons of olive oil in a large pan, and when it is hot, ease down the onions and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 3

Once the rice is also translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and pour a couple of spoons of vegetable stock. Stir for one minute and let the rice absorb the liquid.

Step 4

Crumble the sausage in a separate pan with the minced garlic. Keep the heat low so the fat can render, and the sausage becomes crispy. Remove from the pan and repeat the same process with the mushrooms.

Step 5

In the same pan, add the diced pumpkin and a spoon or two of vegetable stock. Cover the pan with a lid and cook over low heat until the pumpkin softens. Smash it with a fork or spoon until creamy, adding more stock if needed.

Step 6

When the rice is halfway cooked, add some of the sausage and mushrooms to it. Stir well and continue adding stock until the rice is fully cooked.

Step 7

Plate the risotto and spread the pumpkin sauce on top. Garnish with the remaining crumbled sausage, mushrooms, and walnuts.