Risotto - Pumpkin, gorgonzola Italian sausage and walnuts

Updated at: Thu, 17 Aug 2023 01:02:36 GMT

Step 1

Remove the seeds and the skin from the pumpkin and cut it into small cubes.

Step 2

Warm up a couple of spoons of olive oil in a pan and ease down the pumpkin. Add as much vegetable stock as necessary to cover the pumpkin, salt, pepper and some rosemary. Put a lid on the pan and let the pumpkin become soft. The cooking time depends on how big the pieces are, but for small cubes it should take around ten minutes.

Step 3

Cut the Italian sausage in pieces.

Step 4

Take a small pan, and without adding anything, ease down the Italian sausage. Cook the sausage for 5 minutes at high heat and when is ready, put it into the other pan with the pumpkin. Add 3/4 of the gorgonzola and 3/4 of the walnuts too, stir and then remove the pan from the heat and cover it with a lid.

Step 5

Prepare the vegetable stock and keep it hot.

Step 6

Chop the onions until they are quite small, so they can melt while cooking.

Step 7

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 8

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 9

Add a bit of salt and pepper and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. When you are half way done, add the cream with pumpkin, sausage and gorgonzola.

Step 10

When the rice is soft and creamy, switch of the heat and add what is left of the gorgonzola cheese to the risotto and stir for a couple of minutes before to serve it with some walnuts on top.

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