Risotto Alla Zucca E Salsiccia

Ingredients

Unsalted butter

3 tablespoons

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Italian sausage

1 pound, casings removed

Pumpkin

2 cups, peeled and diced

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken broth

4 cups, warmed

Fresh sage

1/4 cup, chopped (plus extra for garnish)

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the Italian sausage to the pot. Cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
3. Incorporate the diced pumpkin into the pot and sauté for an additional 5 minutes, allowing it to soften slightly.
4. Stir in the Arborio rice, ensuring each grain is coated with the buttery mixture. Cook for 2-3 minutes until the rice is lightly toasted.
5. Pour in the white wine, stirring continuously until it has evaporated, about 2 minutes.
6. Begin adding the warmed chicken broth, one ladleful at a time. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is cooked al dente.
7. Once the rice reaches the desired texture, remove the pot from the heat. Stir in the chopped sage and grated Parmesan cheese. Season with salt and black pepper to taste.
8. Let the risotto rest for a few minutes before serving. Serve hot, garnished with additional grated Parmesan cheese and fresh sage leaves.