400gpumpkinor butternut squash, chopped into 1cm cubes
2small carrotspeeled, in half length wise, then finely sliced
1smallleekcleaned and finely sliced
2clovesgarliccrushed and peeled
220grisotto rice
1lchicken stockstock pots work well
.5cancideryou'll have to drink the rest
6leavescavolo nerochopped
1tbsptarragonfinely chopped
100gparmesangrated
40gbutterunsalted
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.
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.
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.