Pumpkin & sausage risotto

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I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto.

I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the basic tasteless one that you could buy anywhere.

Here’s one recipe that is pretty quick to prepare and really good.

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What do you need?

  • 2 sausages (Best is to choose ‘Saucisse de Toulouse’ in France or ‘Butifarra de Pages’ in Spain)
  • 100g of pumpkin
  • 1 glass of rice
  • Broth (home made is always better)
  • 25g of butter
  • 70g of parmesan
  • 1 onion
  • Olive oil
  • Salt, black pepper

Steps:

  • Best is to make your own broth, it really isn’t difficult and have many way of doing it
  • If you do it yourself, you can refer to past recipes but in general i would put 3l of water, 3 carrots, Leak, celery, onion, salt, pepper, turnip, laurel leave and let it cook 1hr. You can add any peace of meat inside to give more taste, like a chicken or bones from other meat
  • In your Le Creuset pan, fry the sausages in olive oil to extract the tasteful juice and add the pumpkin that you have previously cut in small pieces
  • Remove after the sausage is cooked and before the pumpkin becomes purée
  • Add some olive oil and stir in the onion that you will previously cut in small pieces
  • Add the rice and stir without stopping a 2mn until the rice starts to change color
  • Add the white wine
  • Once fully evaporated, add some broth and stir in the rice until fully absorbed.
  • Then continue to add and stir until you have the prefect rice texture. (before you add the last part of the broth put back the sliced sausage & pumpkin to give some additional taste
  • I like the rice still slightly firm rather than sticky.
  • Add a spoon of butter and parmesan, stir in and serve

pumkin-sausage-risotto-gregousfood1

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