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
Ingredients
1 servings
Instructions
Step 1
Remove the seeds and the skin from the pumpkin and cut it into small cubes.
Cutting Board
Knife
pumpkin50g
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.
Pan
Lid
pumpkin50g
olive oil
vegetable stock100ml
salt
pepper
rosemary
Step 3
Cut the Italian sausage in pieces.
Cutting Board
Knife
Italian 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.
Pan
Italian sausage75g
Step 5
Prepare the vegetable stock and keep it hot.
Ladle
Pot
Lid
vegetable stock100ml
Step 6
Chop the onions until they are quite small, so they can melt while cooking.
Cutting Board
Knife
onions10g
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.
Pot
Wooden Spoon
carnaroli rice60g
onions10g
olive 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 Spoon
Ladle
vegetable stock100ml
white 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 Spoon
Ladle
salt
pepper
pumpkin50g
Italian 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 Spoon
grated parmesan
Notes
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