Recipe Category: Main Courses
Italian Sausage, Pumpkin and Spinach Risotto
The combination of Italian sausage, pumpkin and spinach makes this a hearty risotto.
|Preparation Time:||10 minutes|
|Cooking time:||25 minutes|
- 1 tablespoon olive oil
- 4 large Italian-style pork sausages, sliced
- 2 cups Arborio rice
- 1/2 butternut pumpkin, finely diced
- 2 litres simmering chicken stock
- 200g baby spinach leaves
- sea salt and freshly ground black pepper, to taste
- shaved parmesan, for serving
Heat olive oil in a large pot and cook sliced sausages until browned. Add rice and cook, stirring until opaque in colour. Add pumpkin and half the chicken stock and cook, stirring regularly until liquid is absorbed. Continue in this way, adding remaining stock, one cup at a time, until rice is tender. This will take around 15-20 minutes. Add extra water if needed, the risotto should be the consistency of porridge. Stir in the spinach leaves until wilted and serve immediately sprinkled with parmesan.