Autumn Risotto with Pumpkin, Mushrooms, and Sausage: An Easy Recipe…
This is a risotto recipe to add to my collection of pumpkin dishes, as you know how much I adore pumpkin and enjoy combining it with various ingredients – in this case, mushrooms and sausage. Following my risotto with dried mushrooms and my risotto with sausage and mushrooms, I decided to combine all these ingredients to create an autumn risotto. It’s perfect to serve on the first chilly days of the year, alternating with my autumn pasta, of course. Along with other autumnal pasta dishes, I can host a lovely autumn-themed dinner with friends, finishing with my autumn cake.
Ingredients:
- 260g (1 1/3 cups) risotto rice
- 500ml (2 cups) vegetable stock/broth
- 400g (14 oz) pumpkin or butternut squash
- 300g (10 oz) mixed frozen mushrooms
- 200g (7 oz) sausage or Italian sausage
- 1 clove of garlic
- Extra virgin olive oil
- Rosemary
- Salt
- 50g (1/2 cup) Parmesan cheese, grated
How to make Autumn Risotto with Pumpkin, Mushrooms, and Sausage
1.Pumpkin Preparation:
- Cut the pumpkin, remove the skin with a peeler, then cut into small cubes.
- In a skillet, heat 3 tablespoons of extra virgin olive oil with a sprig of rosemary.
- Add the pumpkin cubes and let them absorb the flavours.
- Cover and cook over medium heat for 15-20 minutes until soft.
- Remove the rosemary, transfer the cooked pumpkin to a tall, narrow container.
- Blend with an immersion blender until smooth and creamy.
2. Mushrooms and Sausage Preparation:
- In a skillet, heat 2 tablespoons of extra virgin olive oil with a peeled garlic clove (central core removed).
- Cook the mushrooms over high heat for about 15 minutes, stirring continuously.
- Add the cased and shelled sausage, browning it with the mushrooms.
- Add a sprig of rosemary and finish cooking the sausage.
3. Risotto Preparation:
- In a saucepan, heat a little extra virgin olive oil and toast the rice for a couple of minutes.
- Deglaze with a little vegetable stock and let it evaporate.
- Add the pumpkin puree and more broth, cooking the rice for about 15 minutes until it absorbs the liquid and is cooked but still al dente.
- Add the cooked sausage and mushrooms, stirring to combine.
- Remove from heat, add grated Parmesan cheese, and stir to create a creamy risotto.
Bon Appétit!
