Pumpkin and sausage risotto

To make the pumpkin and sausage risotto, start by peeling the shallot, then slice it thinly 1 and set it aside. Take the sausage, cut the casing with a small knife and gently pull it with your hands to remove it 2, then chop the meat with a knife 3.

Cut the pumpkin into slices, remove the peel 4 and reduce the pulp into cubes by half a centimeter 5. Transfer the diced pumpkin to a bowl, season with olive oil 6,

paprika 7, salt and pepper. Stir to flavor, then pour the seasoned pumpkin on a baking sheet and place some sprigs of rosemary 8. Bake in a preheated convection oven at 375°F (190°C) for 25 minutes. While the pumpkin is cooking, take care of the risotto: heat 1.5 tbsp (20 g) of butter in a pan and add the chopped shallot 9.

Stew the shallot with a ladle of broth 10 for about 5 minutes, so as to soften it, then pour in the rice 11. Toast it for 1 minute, then pour the sausage 12.

When the sausage has browned, add the white wine 13, let it evaporate and then continue cooking by adding the broth as needed 14 a little at a time, stirring the rice often. Cook the rice for about 18-20 minutes. Meanwhile, once the pumpkin has cooked, take it out of the oven and remove the sprigs of rosemary 15.

Once the risotto is cooked, turn off the heat and pour the pumpkin cubes 16, taking care to leave a handful aside for the decoration of the dishes. Stir in the grated Parmesan 17 and 2 tbsp (30 g) of butter 18.

The risotto is ready 19, transfer it to serving dishes garnishing with the pumpkin kept aside 20. Serve your pumpkin and sausage risotto hot 21.