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.
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
