Ingredients
- 450 g broth (including nut)
- 350 g pumpkin pulp
- 300 g sausage per meter
- 240 g rice
- 30 g onion
- butter
- grated Parmesan cheese
- dry white wine
- olive oil
- salt
- pepper
To prepare the pumpkin risotto, chop the onion, sauté it in a little oil together with the peeled sausage, cut into small pieces; add the rice, toast it over a high heat, sprinkle with a finger of wine, then add the diced pumpkin pulp, a pinch of salt, pepper and all the broth. Close the pot and, at the whistle, calculate 6 ′ then let the steam out, open, stir, stir the risotto with a knob of butter, 2 tablespoons of Parmesan and serve.
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