Recipe inspired by an Instagram reel: risoni cooked like a risotto with pumpkin cream and crispy sweet sausage. Creamy, autumnal and quick.
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Sauté the pumpkin with a tablespoon of oil in a pan until it is browned on the outside.
Add half a glass of water, cover and cook until the pumpkin is soft.
Blend the cooked pumpkin with a little water until you get a smooth purée.
In the same pan (without washing it), sauté the sweet sausage until it becomes crispy; set it aside and add it only at the end of cooking.
In the pan used, toast the risoni dry as if making a risotto.
Add the pumpkin purée and then the water little by little, cooking over high heat like a risotto until the pasta is cooked and the water absorbed.
Turn off the heat, add the crispy sausage and stir for a few minutes.
Serve hot with the crispy sweet sausage on top.
Pan
Blender or hand blender
Lid
Spoon
The quantities are indicated for 100 g of risoni; adjust for the number of people. Salt is optional. Add water if needed to achieve the desired creaminess.
Italia
| Energy (kcal) | 292.52 |
| Carbohydrates (g) | 33.5 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 13.85 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 10.47 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.54 |
