340g risotto rice (e.g. Arborio, Carnaroli or Vialone Nano)
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:30min › Ready in:40min
In a large pan heat 2 tablespoons butter and 1 tablespoon olive oil and cook the spring onions until soft. Turn up heat and add sausage, breaking into pieces with a wooden spoon; cook and stir for 5 to 7 minutes or until browned. Pour in the wine and scrape the bottom of the pan to get the sausage flavours.
When the alcohol has evaporated, add pumpkin, stir to coat and cook 5 to 7 minutes or until just tender. Season with salt and add rosemary.
Heat the stock in a small saucepan and keep it warm over low heat.
Add the rice to the sausage and pumpkin pan, turn up heat and cook for a few minutes, until the rice becomes translucent and has absorbed most of the liquid. Reduce heat to medium and begin to add the stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully (I set a timer to make sure the rice does not overcook).
Remove from the heat, add the remaining butter and grated Parmesan. Let stand for a few minutes, taste and adjust seasoning if desired and serve hot.