Pumpkin Risotto

The pumpkin risotto isn’t as difficult as you may think. It’s  full of flavor, rich and fantastically delicious.

200 g pumpkin (De- seeded, finely chopped, cooked or roasted)
200 g risotto rice
200 g shredded Parmesan cheese
2 small bunch of fresh or dried rosemary
½ of a small red chilli ( chopped)
2 medium onion (very finely chopped)
1 stalk celery (finely chopped)
3 cups of dissolved chicken stock

2-3 smoked sausages, fried and chopped

60 g butter
Olive oil

Heat the pan on medium heat. Add 30 g of butter and 2 tbsp. Of olive oil. Once butter melted, add chopped onion and celery. Stir in for 5 minutes. Add cooked (roasted pumpkin), chopped sausages, chilli and rice to the onion. Stir in all the time.

Add 1 cup of hot chicken stock and rosemary to the rice. You have to stir the rice constantly for 10 minutes on a medium heat. Stock will help risotto cook slowly and not to be dried.
After 10 minutes, add 2 more cups of hot chicken stock, other 30 g of butter and shredded cheese. Keep stirring for another 10 minutes on medium heat. It’s done. Serve it in a plate. Top it with chopped sausages, a pinch of shredded Parmesan cheese.



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