Pumpkin and sausage risotto

In autumn, a good pumpkin risotto is always an excellent idea, both for an informal family lunch or for more special occasions.

The flavor of this dish, however, can be made more intense by enriching it with other ingredients. For example, a pumpkin and sausage risotto will be an even more complete dish, with a more intense flavor and a truly irresistible aroma.


  • 2,5 cup rice
  • 1 onion
  • 350 g of sausage
  • 600 g of pumpkin
  • white wine to taste
  • ¼ cup butter
  • ¼ cup Parmigiano Reggiano
  • vegetable broth to taste


To prepare the pumpkin and sausage risotto, chop the onion. Deprive the sausage of the casing and delicately grab it with your hands. For an even finer result, chop it with a knife.

Clean the pumpkin and reduce it to small cubes. In a saucepan, brown the onion with extra virgin olive oil and add the sausage. Cook for a few minutes. Add the pumpkin and cook for a few minutes before blending with the white wine. Evaporate completely before adding the rice and toast it. Add the vegetable stock, which you have kept warm.

When the risotto is almost ready, cream with the butter and the grated Parmesan to give an incredible creaminess to your first course. Serve the dish with a drizzle of extra virgin olive oil.

Pumpkin and sausage risotto


Consume the risotto very hot, immediately after its preparation. According to your tastes, add flavors and spices (e.g. rosemary). Use meat broth for cooking rice.

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