Shannon G.: "I made this recipe for a crowd and everyone was p…" Read More
10Ingredients
660Calories
55Minutes

Chopped shallots, diced pumpkin and crumbled sausage set the flavor profile for this risotto. After toasting the rice red wine is added, and ladles of vegetable stock are added while stirring. Once it's cooked through and creamy, Parmesan and mozzarella cheeses are stirred into the risotto, making it creamier still. The preferred rice for risotto is arborio, so use it over carnaroli if you can.

Ingredients

  • 1 tablespoon butter
  • 1 shallot (peeled and chopped)
  • 1 slice pumpkin (peeled and diced)
  • 3 sausages (skinned)
  • 350 grams risotto rice
  • 2 1/2 ounces red wine
  • 1 liter vegetable stock
  • mozzarella cheese (smoked, grated)
  • parmesan cheese (grated)
  • salt

Directions

  1. In a saute pan, melt the butter.
  2. Add the shallot, pumpkin, and sausages and cook until the shallots are soft and translucent, about 5 minutes.
  3. Add the rice and toast in the pan, about 5 minutes.
  4. Moisten with wine and allow to evaporate completely.
  5. Add the stock, cover and cook for 20 to 25 minutes, adding more as necessary, and stir often
  6. Season with salt and garnish with the cheese.
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NutritionView more

660Calories
Sodium75%DV1810mg
Fat43%DV28g
Protein41%DV21g
Carbs26%DV77g
Fiber12%DV3g

PER SERVING *

Calories660Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat10g50%
Trans Fat
Cholesterol70mg23%
Sodium1810mg75%
Potassium400mg11%
Protein21g41%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate77g26%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Shannon G. 1 Jun 2015
I made this recipe for a crowd and everyone was please. I cut the sausages into rounds rather than leaving them whole and added a pinch of nutmeg as the risotto cooked. Mine needed to cook for nearly thirty minutes so I added more vegetable stock. We served this with hot, homemade biscuits and butter!