Risotto with Sausage and Pumpkin



And here you have a classic recipe of Tuscany, the Risotto with Pumpkin and Sausage, very tasty and nutritious dish.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Risotto with Sausage and Pumpkin

Risotto with fried garlic and rosemary, pumpkin and sausage.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course first dish
Cuisine tuscany
Servings 2 peoples


  • 200 gr. pumpkin at cubes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 100 gr. sausage
  • 2 spoons olive oil extra virgin
  • q.s. vegetable broth
  • 1/2 glass white wine
  • 160 gr. rice
  • 20 gr. butter
  • 30 gr. Aged Pecorino Cheese in Hay and Straw


  • Heat 2 spoons of oil in a large skillet and soffriggerci garlic and rosemary.
  • Remove the garlic and rosemary and add the pumpkin into cubes, sauté for 3 minutes over high heat.
  • Deglaze with the wine and let evaporate.
  • Add a ladle of broth and simmer for 5 minutes, then whisk half of the pumpkin with the blender if you have it, otherwise crush with a fork.
  • As soon as the broth has reduced add the crumbled sausage and cook for 5 minutes.
  • Add the rice and 2 ladles of broth.
  • Cook the rice adding occasionally a ladle of broth.
  • A full cooked, add the butter, the grated Pecorino, a sprinkling of pepper and adjust salt if necessary; let stir for 3 minutes.
  • Serve hot with a sprinkling of pepper to taste more grated Pecorino.
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