Pumpkin Risotto
Autumn means...pumpkin in all forms and shapes. Its taste and color can bring a real twist to your dishes in this period.
This week you can find my version of the Pumpkin risotto, with 2 additions to the classic recipe: sausage and fried pumpkin bites on top.
Ingredients (4 servings):
800 gr pumpkin (500 gr for the rice + 300 gr for the fried bites)
200 gr sausage
360 gr rice (parboiled or other recommended for "risotto")
2 liters vegetable stock
40 gr corn flour
Olive oil, salt and pepper as you prefer
Prepare the pumpkin: remove the skin and chop in medium rectangular pieces (max 5mm thick). Separate in 2 groups: 500 and 300 gr. Mix 300 gr of pumpkin with the corn flour (it will create a light cover), pick the rectangles with cooking tweezers or chopsticks , and put them on a plate. Set aside.
In a pan, heat a couple of spoons of olive oil and cook the rest of the pumpkin over low-medium heat. In 20 minutes it will be very soft and slightly creamy.
Warm up the broth in a pot. In another pan, heat a little bit of olive oil and add the sausage (broken in pieces). Cook for a couple of minutes then add the rice and keep stirring for another minute.
Add the cooked pumpkin and 4 ladlefuls of stock to the rice. Cook for 18 minutes over low heat. Keep stirring regularly, and add a ladleful of stock every time you see the rice getting dry. You might need less or more broth depending on the type of rice, just make sure it's creamy when you turn off the heat.
Before the risotto is ready, fry the floured pumpkin with a little bit of olive oil. 6.Prepare the servings, and top each plate with pieces of sausage and fried pumpkin.
TIPS: Eat while the risotto is still hot! For an optimal result warm up the plates in the oven before you pour the rice. Of course you can make it vegetarian or vegan, just remove the sausage from the recipe, add a little touch before serving: some parmesan cheese or a drizzle of olive oil.
Have you tried it? Do you have any suggestions? Leave your comment!