Risotto with Pumpkin and Sausage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g rice (risotto rice)
- 400 g pumpkin (se), peeled, cleaned
- 1 onion (s)
- 250 g sausaes (pork sausaes), coarse, raw
- 1 glass red wine, stronger
- 1 sprig parsley
- 100 g cheese (pecorino or parmesan)
- 6 tablespoon extra virgin olive oil, cold-pressed
- 2 liters broth, instant or hot water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thinly slice 400 g pumpkin, finely chop 1 onion. Skin 250 g sausages and cut into small pieces.
- Put 3 tablespoons of olive oil in a pan and fry the pumpkin in it for 1 minute. Add the bratwurst pieces and half an onion and fry, stirring occasionally, until the whole thing has taken on a little color. Deglaze the stock with a scoop and continue to simmer covered until a thick sauce is obtained.
- In the meantime, put 3 tablespoons of olive oil in a second saucepan and briefly sweat the second half of the onion, but it should not turn any color. Add 320 g risotto rice and fry for another minute, stirring constantly.
- Deglaze with 1 glass of red wine. From time to time add a little broth to the rice and stir occasionally until the rice is cooked and has the typical pulpy consistency for a risotto, which takes 25-35 minutes depending on the type of rice.
- Cut 1 sprig of parsley into small pieces. Grate the pecorino or parmesan cheese. Mix the pumpkin sauce, parsley and cheese into the rice, season with salt and pepper and serve immediately.
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