Pumpkin Risotto with Sausage
The perfect comfort food.
Servings: 2 people
Ingredients
- 3 Tablespoons Extra-virgin Olive oil
- 1½ cup Risotto rice (example: Arborio rice)
- 150 ml White wine
- 1 Onion, chopped
- 50 g Leek, chopped
- 2 Garlic cloves, minced
- 500 g Pumpkin (remove the seeds, the skin and chop them into small pieces)
- 3 cups Water (you will use this water to cook the pumpkin, and then the same water will be used in the risotto to cook the rice)
- 1 Tablespoon Unsalted butter
- 1 Tablespoon Vegetable bouillon
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon Spice sauce (optional)
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 Sausage, chopped (I used Cabanossi)
- 1 teaspoon Oil (to cook the sausage)
Instructions
- In a pot, add the water, pumpkin and the vegetable bouillon. Let it cook in medium-low heat for about 12 minutes or until the pumpkin is very soft.
- While the pumpkin is cooking, you can prepare the sausage that will be served together with the risotto. In a pan, add 1 teaspoon of oil and the sausage, cook it for around 5-6 minutes. For this recipe I like the sausage to get a tiny bit crunchy.
- In a medium-high pot, add the olive oil, garlic, onion and leek. Cook them for around 3 minutes.
- Add the rice and the wine, cook it for another 3 minutes.
- Add all the cooked pumpkin at once and one cup of the water (the same water that you cooked the pumpkin, do not add everything at once). Keep stirring all ingredients together, you shouldn't stop mixing it, otherwise it can burn at the bottom.
- Slowly add more water, half a cup at a time, only as needed. You will keep stirring and adding water (when the mixture gets too dry) until the rice is fully cooked. This will last about 15 minutes. You can try the rice from time to time to check if it is already cooked. Once the rice is cooked, add the butter, Worcestershire sauce, spice sauce, salt and black pepper. Mix it well.
- Serve it immediately, with the sausage on top and some parsley. It goes well with a salad as a side.
