Pumpkin and Sausage Risotto Recipe

Ingredients:

• 1 cup Arborio rice
• 1 small pumpkin, peeled, seeded and diced
• 4 Italian sausages, sliced
• 1/2 cup grated parmesan cheese
• 4 cups chicken broth
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black ground pepper

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, toss the pumpkin with 1 tablespoon of olive oil, salt and pepper. Spread the pumpkin leaves on a baking sheet and roast for 20-25 minutes or until tender. Release and reserve.
2. Heat the remaining oil in a large saucepan over medium heat, add the sausage slices and cook until browned (around 10 minutes).
3. Remove the sausage from the pan and reserve the meat and most of the fat in the pan.
4. Add the onion and garlic to the pan and cook until softened (around 5 minutes).
5. Add Arborio rice to the pan and stir for 2-3 minutes or until the rice is translucent.
6. Add white wine to the rice and cook, stirring constantly, until the wine is absorbed.
7. Add chicken broth to the rice mixture, one cup at a time, stirring constantly until each cup has been absorbed.
8. Add roasted pumpkin and sausage to the rice mixture and stir until combined.
9. Remove from heat and stir in parmesan cheese.
10. Season with additional salt and pepper to taste.
11. Serve hot.

Verdict:

This pumpkin and sausage risotto is a hearty and comforting dish that is perfect for a cozy dinner at home. The creamy risotto is combined with the sweet roasted pumpkin and savory sausage, creating the perfect balance of flavors. It is easy to prepare and will impress your guests with its beautiful presentation and delicious taste.

Serving suggestions:

Serve with a side of fresh bread and a simple salad of mixed greens. Pair with a medium-bodied red wine, such as Pinot Noir or Merlot, for an indulgent dining experience.