Ingredients for Sausage Pea And Pumpkin Risotto Style Rice
- 1 lb Italian sausage (sweet or hot)
- 1 1/2 lbs pumpkin (such as butternut or kabocha), peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock, hot
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- freshly ground black pepper, to taste
- salt, to taste
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How to Make Sausage Pea And Pumpkin Risotto Style Rice
- Preheat oven to 375°F (190°C).
- Toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While pumpkin is roasting, cook sausages in a pan or on the grill until browned. Let cool slightly, then slice.
- Heat remaining 1 tablespoon olive oil in a large, oven-safe skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add Arborio rice and stir constantly for 1-2 minutes until the grains are coated with oil.
- Pour in white wine and stir until absorbed.
- Gradually add 1 cup of hot stock at a time, stirring constantly until each addition is absorbed before adding more. This should take about 15-20 minutes.
- Once all stock is absorbed, stir in the cooked sliced sausages, frozen peas, and half of the Parmesan cheese.
- Gently stir in the roasted pumpkin.
- Pour in the heavy cream, season with pepper, and stir to combine.
- Cover the skillet with aluminum foil and bake in the preheated oven for 5 minutes.
- Remove from oven, stir in remaining Parmesan cheese, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
22g
Fat
72g
Carbs
22g
