Risotto con zucca e salsiccia
This creamy risotto, refined with the sweetness of pumpkin and the spicy note of salsiccia, promises pure flavor in every bite. The combination of delicately cooked risotto rice, sweet baked pumpkin and the savory Italian raw sausage creates a symphony that you have probably never experienced before.
Amount
servings
Ingredients list
- 400 g risotto rice
- 500 g Hokkaido pumpkin
- 300 g salsiccia (Italian sausage)
- 100 g onions
- 50 g parmesan cheese
- 80 g butter
- 1,5 l vegetable broth see recipe
- 50 ml dry white wine
- 20 ml olive oil extra virgin
- 1 tsp red bell pepper powder sweet
- salt to taste
- pepper to taste
- rosemary to taste
Directions
- First preheat the oven to 190°C / 370°F.
- In the meantime, peel the onion, halve and finely slice. Remove the skin from the salsiccia sausage and finely chop.100 g onions, 300 g salsiccia (Italian sausage)
- Cut the pumpkin into strips approx. 2cm / ¾in thick and peel. Remove the seeds and then cut into 2cm / ¾in cubes.500 g Hokkaido pumpkin
- Place the pumpkin cubes in a bowl, add the olive oil, season with bell pepper powder, salt and pepper and mix everything thoroughly.20 ml olive oil extra virgin, 1 tsp red bell pepper powder
- Spread the marinated pumpkin cubes on a baking tray and add a few sprigs of rosemary. Then place in the preheated oven for 25 minutes.
- Meanwhile, put half the butter in a pan and heat up. Then add the onions and sauté briefly. Deglaze with a ladle of vegetable broth and simmer for 5 minutes until soft.80 g butter
- Once the broth has boiled away, add the rice and fry for a minute. Then add the chopped salsiccia and brown all over. Then deglaze with the white wine, stir thoroughly and allow the wine to evaporate.400 g risotto rice, 50 ml dry white wine
- Now keep adding a ladle of broth and stirring constantly. As soon as the broth has been almost completely absorbed, repeat the process. This should take about 20-30 minutes in total. The rice should be tender at the end, but still a little firm to the bite.
- Meanwhile, the pumpkin should also be ready. Remove the tray from the oven, remove the sprigs of rosemary and set aside.
- As soon as the risotto is ready, remove the pan from the heat and add the baked pumpkin. Also add the grated parmesan and the remaining butter, season with salt and pepper to taste and mix everything thoroughly.50 g parmesan cheese
- Arrange the risotto in bowls or deep plates and serve hot.Buon appetito!
Serving: 177gCalories: 884kcal (44%)Carbohydrates: 94g (31%)Protein: 24g (48%)Fat: 45g (69%)Saturated fatty acids: 20g (100%)Polyunsaturated fatty acids: 4gMonounsaturated fatty acids: 18gTrans fatty acids: 1gCholesterol: 106mg (35%)
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