Pumpkin Risotto with Sausage

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍚✨

Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in the stock).

Grate the pumpkin. Finely grate part of the pumpkin.

Slice the pumpkin. Cut the remaining pumpkin into slices.

Saute the grated pumpkin. Saute the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water while cooking to prevent burning. Once softened, pass it through a fine sieve.

Sear the pumpkin slices. Sear the pumpkin slices in a pan with a little oil for about 2-3 minutes per side over medium heat until golden, then set aside.

Prepare the stock. Prepare a broth using a bouillon cube and water, or heat ready-made stock if you have it. Alternatively, you can add the bouillon cube to the rice later and ladle water as you go.

Chop the onion. Peel the onion and finely chop it.

Saute the onion. Saute the onion in a pan with a little olive oil for about 2-3 minutes over medium heat until translucent.

Toast the rice. Add the rice and toast it for about 2-3 minutes over medium heat.

Cook the risotto. Gradually add the stock, allowing it to almost evaporate before adding more, until the rice is al dente, about 15-20 minutes.

Add butter, pumpkin puree and cheese. Remove from heat, add butter, pumpkin puree and cheese, season with salt and mix thoroughly until the butter melts into the risotto.

Slice the sausage. Slice the sausage into rounds or smaller pieces.

Pan-fry the sausage. Pan-fry the sausage in a pan with a little oil for about 3-4 minutes over medium heat until golden.

Serve. Plate the risotto, top with the sausage and seared pumpkin slices 🍽️✨