Risotto with pumpkin and sausage
4 servings
30 minutes
Pumpkin and sausage risotto is a cozy dish that combines the tenderness of Italian risotto with the rich flavors of American cuisine. The pumpkin adds a sweet creaminess, while the aromatic garlic sausage adds a spicy kick. Each grain of Arborio rice absorbs the rich chicken broth, creating a velvety texture, and Parmesan finishes the dish with subtle salty notes. This dish is perfect for an autumn dinner when you want to warm up and enjoy a harmony of flavors. It’s best served immediately, sprinkled with fresh chopped parsley to highlight the depth of ingredients and add freshness. It pairs excellently with white wine and will be a centerpiece for family gatherings or dinners with friends.
1
Melt butter in a pan, mixing it with olive oil.
- Butter: 15 g
- Olive oil: 1 tablespoon
2
Add finely chopped garlic and onion to the oil and sauté lightly.
- Garlic pork sausage: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Add rice to the pan and cook, stirring frequently, for about 1 minute.
- Arborio rice: 300 g
4
Mix with diced pumpkin and mushrooms.
- Pumpkin: 200 g
5
Pour 1 cup of hot broth into the mixture.
- Chicken broth: 600 ml
6
Continue cooking without boiling until most of the liquid is absorbed by the rice.
7
Add another cup of broth and continue cooking on low heat until all the liquid is absorbed.
- Chicken broth: 600 ml
8
Mix with grated parmesan, spices, and parsley, and serve immediately.
- Grated Parmesan cheese: 60 g
- Chopped parsley: 0.5 tablespoon
