Pumpkin and Sausage Risotto

4 Chicken and turkey Luganeghe

400 g of pumpkin

280 g of Arborio or Carnaroli rice

40 g of butter

40 g of Parmesan

1 shallot

1

5 l (about) of vegetable broth

50 ml of white wine

1-2 sprigs of rosemary

Extra virgin olive oil

Salt and pepper to taste

Description

The pumpkin and sausage risotto is a much-loved first course, thanks to the creaminess of the pumpkin and the burst of flavor given by the sausage.

To prepare the pumpkin risotto with white meat sausages the procedure is always the same as all risottos: toast, deglaze, cook with broth, cream, serve and... Lick your mustache!

The risotto, in short, is always a guarantee, especially when using a combination in itself unbeatable like pumpkin and sausage: here is the recipe to make this excellent first course.

Procedure

To prepare the risotto, start with the pumpkin: peel it, remove the seeds and cut it into cubes. Sauté it in a pan with a drizzle of oil and rosemary, salt and cook with the lid on until it is soft. If necessary, add some vegetable broth.

In the meantime, focus on the risotto. Finely slice the shallot and let it wilt in a pan with some extra virgin olive oil and rosemary. Add the crumbled sausages and brown them until they are cooked. Add the rice and toast it, the grains should become transparent. Deglaze with the white wine and add broth as needed.

Continue cooking by adding the pumpkin about halfway through cooking (it will take about 15-18 minutes in total). Once ready, turn off the heat, add butter and parmesan, stir and cream the risotto, letting it rest for a few minutes before stirring one last time and serving.

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