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.
Sausage and Pumpkin Risotto
- large, heavy bottomed pan
- small frying pan
- 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
- 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.
- 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.
- 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.