Sausage and Pumpkin Risotto
Super Tasty Pork Sausage and Pumpkin Risotto

Sausage and Pumpkin Risotto

Risotto is a fantastic midweek dish. Quick and easy to make, minimal preparation, and it’s a great chance to use up on the left over veggies rolling around in the drawer.

This version uses seasonal pumpkin, but adds a bit of a twist with the pork butchers sausages. But don’t let that put you off, this one’s an absolute winner.

Tasty pork sausage and pumpkin risotto

Sausage and Pumpkin Risotto

Unctuous and smooth, a super tasty risotto that will taste like you've pulled out all the stops, rather than being the super cheap meal it is.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4 people
Calories 1107 kcal

Equipment

  • large, heavy bottomed pan
  • small frying pan

Ingredients
 
 

  • 8 butchers sausage
  • 2 tbsp olive oil
  • 2 small onions finely chopped
  • 400 g pumpkin or butternut squash, chopped into 1cm cubes
  • 2 small carrots peeled, in half length wise, then finely sliced
  • 1 small leek cleaned and finely sliced
  • 2 cloves garlic crushed and peeled
  • 220 g risotto rice
  • 1 l chicken stock stock pots work well
  • .5 can cider you'll have to drink the rest
  • 6 leaves cavolo nero chopped
  • 1 tbsp tarragon finely chopped
  • 100 g parmesan grated
  • 40 g butter unsalted

Instructions
 

  • Cook the sausages in the frying pan with a little olive oil, over a low heat. Turn regularly, and cook until golden brown all over. Take off the heat and allow to rest.
    Butchers sausages cooking in the pan
  • Heat the rest of the olive oil in the large pan over a low heat, then add in the onions and sweat until translucent. Add in the pumpkin or squash, and continue to sweat for 5 minutes, until the edges of the pumpkin start to soften.
  • Add in the carrots, leek and garlic, and sweat for a couple more minutes. Add in the rice, and then the butter to melt and coat. Pour in the cider, and gently stir as it cooks out.
    Adding the westcountry cider to the risotto
  • Continue to add in the stock, one ladle at a time, until you've used it all up, roughly 20 minutes.
  • Add the cavolo nero and the tarragon with the last ladle. The rice should be just cooked, and the dish should have a creamy consistency.
  • Cut the sausages into large chunks, and stir through the risotto along with the parmesan. Allow to rest for 5 minutes, and then serve piled high.
    Butchers Pork Sausage and seasonal ingredients in the risotto

Nutrition

Nutrition Facts
Sausage and Pumpkin Risotto
Amount per Serving
Calories
1107
% Daily Value*
Fat
 
70
g
108
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
1
g
Cholesterol
 
168
mg
56
%
Sodium
 
1937
mg
84
%
Potassium
 
1324
mg
38
%
Carbohydrates
 
70
g
23
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
47
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
1107
Keyword one-pot, pumpkin, sausages
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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