Risotto with pumpkin and sausage
Ingredients:
- 200g pumpkin type Mantua (outside and inside the green-gray yellow orange)
- 200g of sausage
- 300g of risotto rice
- 1 shallot
- Vegetable stock
- Butter
- White wine
- Parmesan cheese
- Nutmeg
- Salt and pepper
1) Saute the diced shallots in butter, add the pumpkin, cut into small cubes and leave to simmer for a few small minutes
2) Add the crumbled sausage and brown it in frying, then blend with a little 'white wine
3) Pour the rice into the mixture of pumpkin and sausage and stir to toast, being careful not to do so darken
4) Add the vegetable stock gradually boiling water, wait until the rice absorbs it completely and to re adding broth until the rice is cooked, season with salt and pepper
5) Turn off the stove, add a knob of butter, grated Parmesan cheese to taste and allow to thicken for a few seconds
6) Serve with a sprinkling of freshly grated nutmeg
- 200g pumpkin type Mantua (outside and inside the green-gray yellow orange)
- 200g of sausage
- 300g of risotto rice
- 1 shallot
- Vegetable stock
- Butter
- White wine
- Parmesan cheese
- Nutmeg
- Salt and pepper
1) Saute the diced shallots in butter, add the pumpkin, cut into small cubes and leave to simmer for a few small minutes
2) Add the crumbled sausage and brown it in frying, then blend with a little 'white wine
3) Pour the rice into the mixture of pumpkin and sausage and stir to toast, being careful not to do so darken
4) Add the vegetable stock gradually boiling water, wait until the rice absorbs it completely and to re adding broth until the rice is cooked, season with salt and pepper
5) Turn off the stove, add a knob of butter, grated Parmesan cheese to taste and allow to thicken for a few seconds
6) Serve with a sprinkling of freshly grated nutmeg
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