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Gabriele Caglio
By Gabriele Caglio

Risotto - Pumpkin and italian sausage

10 steps
Prep:30minCook:30min
Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with Italian sausage and pumpkin.
Updated at: Thu, 17 Aug 2023 02:35:19 GMT

Nutrition balance score

Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
36
High

Nutrition per serving

Calories642.6 kcal (32%)
Total Fat35.3 g (50%)
Carbs56.7 g (22%)
Sugars3 g (3%)
Protein18.4 g (37%)
Sodium1617.1 mg (81%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Remove the seeds and the skin from the pumpkin and cut it into small cubes.
Cutting BoardCutting Board
KnifeKnife
pumpkinpumpkin50g
Step 2
Warm up a couple of spoons of olive oil in a pan and ease down the pumpkin. Add as much vegetable stock as necessary to cover the pumpkin, salt, pepper and some rosemary. Put a lid on the pan and let the pumpkin become soft. The cooking time depends on how big the pieces are, but for small cubes it should take around ten minutes.
PanPan
LidLid
pumpkinpumpkin50g
olive oilolive oil
vegetable stockvegetable stock100ml
saltsalt
pepperpepper
rosemaryrosemary
Step 3
Cut the Italian sausage in pieces.
Cutting BoardCutting Board
KnifeKnife
Italian sausageItalian sausage75g
Step 4
Take a small pan, and without adding anything, ease down the Italian sausage. Cook the sausage for 5 minutes at high heat and when is ready, put it into the other pan with the pumpkin.
PanPan
Italian sausageItalian sausage75g
Step 5
Prepare the vegetable stock and keep it hot.
LadleLadle
PotPot
LidLid
vegetable stockvegetable stock100ml
Step 6
Chop the onions until they are quite small, so they can melt while cooking.
Cutting BoardCutting Board
KnifeKnife
onionsonions10g
Step 7
Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.
PotPot
Wooden SpoonWooden Spoon
carnaroli ricecarnaroli rice60g
onionsonions10g
olive oilolive oil
Step 8
Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.
Wooden SpoonWooden Spoon
LadleLadle
vegetable stockvegetable stock100ml
white winewhite wine30g
Step 9
Add a bit of salt and pepper and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. When you are half way done, add the pumpkin and sausage too.
Wooden SpoonWooden Spoon
LadleLadle
saltsalt
pepperpepper
pumpkinpumpkin50g
Italian sausageItalian sausage75g
Step 10
When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes before to serve it.
Wooden SpoonWooden Spoon
grated parmesangrated parmesan

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