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    Grana PadanoRice

    Pumpkin and sausage risotto

    Group 393Easy
    Group 3824 per.
    T345 min

    Today we are going to discover one of the tastiest autumn recipes ever: pumpkin and sausage risotto. This first course will win you over with its intense aroma and its creamy consistency and for this reason it is perfect to serve on any occasion, to spend a Sunday with the family or even during the other days of the week if you want to treat yourself to a moment of < strong>pure enjoyment.

    The absolute protagonist of the dish is pumpkin, a vegetable used a lot during the autumn period, especially for tasty first courses. Different varieties of pumpkin can be used, and as we will see later, there are also different possible cooking variations. We used a Delica pumpkin, which we cooked in the oven and then combined with the sausage, which with its flavor contrasts the sweetness of the pumpkin, creating a simply perfect harmony of flavours. To complete everything, there is the Grana Padano DOP, used in the creaming phase, which will blend all the flavors and create a fantastic creamy consistency. For the rice, however, we chose a classic Carnaroli, but if you have Vialone Nano or other varieties at home you can use them without any problem.

    Let’s immediately look at all the ingredients of the recipe and discover together how to prepare this wonderful risotto.

    Ingredients

    • 300 g of Carnaroli rice
    • 300 g of Delica pumpkin
    • 150 g of sausage
    • 100 g of Grana Padano DOP
    • 2 shallots
    • 80 g of butter
    • 1 glass of white wine
    • Salt to taste
    • Pepper to taste
    • Vegetable broth to taste
    • Extra virgin olive oil to taste
    • Rosemary to taste

    Preparation

    STEP 1

    First, let’s start with the preparation of the broth. To make the recipe quick, we used a ready-made vegetable broth, but alternatively you can prepare it by toasting celery, carrot and onion in a saucepan, adding cold water and letting it boil for about 40 minutes.

    STEP 2

    Let’s get straight to the pumpkin. Cut it in half and cook it in a baking pan at 200° with a drizzle of oil, salt, pepper and a few sprigs of rosemary. After 20 minutes the pumpkin will be soft: remove the seeds and various filaments and scoop out the pulp with a spoon, separating it from the peel.

    STEP 3

    While you bring the broth to the boil, take care of the sausage. Break it apart by removing the casing and cut it into small pieces, then cook it in a non-stick pan and once it is toasted, leave it aside.

    STEP 4

    In a saucepan, brown the shallot with a drizzle of extra virgin olive oil. After a few minutes toast the rice, adding a pinch of salt and pepper. When the grain is translucent, add a glass of white wine and let the alcohol evaporate.

    STEP 5

    Using a ladle, start cooking the rice gradually adding the broth. After about 5 minutes, add the pumpkin pulp and mix well. When there are a couple of minutes left, add the sausage.

    STEP 6

    After about 18-20 minutes the rice will be ready. Turn off the heat and let the rice rest for a few minutes, then stir in plenty of grated Grana Padano and butter. Season with salt and pepper and decorate with a little finely chopped rosemary.

    Variants

    Pumpkin and sausage risotto is an easy to prepare and very tasty dish. As we said at the beginning, not only can you use different types of pumpkin, but you can also vary the cooking technique. By baking it in the oven you will get a more intense flavor and a very creamy consistency. If you prefer instead a pumpkin in pieces, which is easier to taste, you can consider cooking it in a pan and then adding it towards the end of cooking the risotto. If you are looking for other variations, you can instead think about adding some ingredients that match the pumpkin and sausage.

    A tasty idea could be to add some stewed leek, or why not, a nest of fried leeks to decorate the dish and give it a crispy note. Another idea is to complete the recipe with a sprinkling of chopped walnuts or hazelnuts. Finally, if you want a variant that is also aesthetically pleasing, you can create a milk and Grana Padano fondue and decorate the dishes with this delicious and enveloping cream.

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