Risotto recipes are always popular amongst home cooks but this recipe is particularly special. Creamy pumpkin combined with rosemary and sausage makes for a perfect country style lunch or dinner that is incredibly moorish. Don’t let risotto scare you – it doesn’t have to be difficult to get right. Like with all these recipes from my Mamma, it can also be super accessible. Just follow my video carefully and your risotto will turn out great too!
Buon appetito!
⇨ For written recipe:
1. You must toast that rice for a couple minutes before adding any of the liquids (wine or stock) – it’s fundamental to a good risotto!
2. Whilst cooking the rice, make sure that it is always covered with enough stock.
3. Around 10 minutes before that rice is ready (around the midway point) you can add the pumpkin.
4. Adding the salt in that last minute of cooking the rice is another fundamental moment in a good risotto! Don’t be tempted to add it before!
5. The butter, parmesan and rosemary needs to be added OFF THE HEAT – otherwise you’ll end up overcooking your risotto, and nobody wants that!
INGREDIENTS
250g CARNAROLI RICE
400g PUMPKIN
250g SAUSAUGE
¼ ONION
1l VEGETABLE STOCK
OLIVE OIL
BUTTER
ROSEMARY
PARMESAN
½ GLASS WHITE WINE
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